JALAPENOS STUFFED WITH PEANUT BUTTER
Make and share this Jalapenos Stuffed With Peanut Butter recipe from Food.com.
Provided by Chef Otaktay
Categories Very Low Carbs
Time 5m
Yield 4-25 serving(s)
Number Of Ingredients 2
Steps:
- Slice the pickled jalapeños in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
- Using a knife or spoon, remove the seeds and ribs under running water.
- Pack the halves with peanut butter, press together, and arrange on a serving plate.
- Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeño.
- A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.
Nutrition Facts : Calories 592, Fat 49.6, SaturatedFat 10, Sodium 1876.4, Carbohydrate 23, Fiber 8, Sugar 10.8, Protein 25.1
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