PISTACHIO-STUFFED JALAPENOS
Certain flavors have always meant to be together, like jalapenos and cream cheese. Or bacon and...well, almost anything. Pistachios, however, get forgotten too often! They are a contradiction in your mouth: creamy, smooth nutty flavor with a crunchy texture. At some point it occurred to me to try adding pistachios to stuffed jalapenos, and these delicious beauties were the result. I made two different versions since I'm lactose intolerant and my husband hates goat cheese. Both are delish!
Provided by Rebecca Noy
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Combine Neufchatel cheese, pistachio nuts, Cheddar cheese, and bacon seasoning in a bowl. Spoon cheese mixture into each jalapeno pepper half. Wrap each stuffed pepper with a bacon slice, securing with a toothpick. Arrange peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crisp, about 30 minutes. Cool peppers for a few minutes before serving.
Nutrition Facts : Calories 92 calories, Carbohydrate 3.2 g, Cholesterol 12.5 mg, Fat 7.6 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.9 g, Sodium 110 mg, Sugar 1 g
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