HappyNana inspired me to make these. She took the smokey bacon dip from another post and stuffed her peppers. “Ok, so I was really craving Jalapeno Poppers the other day (I really am in a spicy mood)! So I took this dip mixture and sliced fresh jalapeno’s in half lenghtwise, and put about 2 tsp of the dip into the jalapeno shells and baked them in the oven at 400 degrees for about 15 to 20 minutes(they were lightly browned and bubbly.)” I used this mixture in mine… They were incredible!
SUN-DRIED TOMATO AND CHEESE JALAPEÑO POPPERS
1/2 cup fat free cheddar, shredded
1/4 cup sun-dried tomatoes, reconstituted in water, well-drained and chopped
3 T fat free cream cheese
3 T fat free sour cream
1/2 t salt
1/4 t pepper
6 jalapeno peppers, sliced down the middle and seeded
Mix all ingredients down to the jalapenos, in a small bowl. To seed the peppers, I find that slicing them down the middle and scooping out the insides with a spoon, works best. If you’re really liking spicy, like I do, leave everything in there! The sweetness from the tomatoes and the dairy, really lightens the spiciness. Scoop about 2 teaspoons of dip into the peppers. Place them cut side up on a cookie sheet, give the peppers a light spray of cooking spray, and bake at 400 for 15-20 minutes, or until middle has melted nicely and the peppers start to blister.