Ingredients
-
1/2
-
1/4
-
6
-
1
-
1/4
-
12
-
-
-
-
-
-
-
-
-
Directions
Jalapeno Poppers Stuffed with Squash and Feta, Found this in the back of a weight watchers magazine, and served them at my housewarming party they were a hit used both red and green jalapenos, and they were very pretty you can eat 2 poppers for 1 WW point!, These are REALLY tasty! Next time, I’ll roast them a bit longer since the peppers were still too crunchy The filling is delicious A great way to use up garden peppers!, These are wonderful, but please, please whatever you do, remember the gloves and get all the seeds out! I thought I would be okay, because the peppers I bought were labelled ‘mild’ and frankly jalapenos in the UK don’t often tend to be very spicy but this time I was wrong My hands have been burning all evening! Nevertheless, they were very pretty and tasty I spooned the squash filling into the corner of a plastic sandwich bag and pipped the filling into the peppers, which worked very well
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Steps
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1
Done
|
Preheat Oven to 425 Degrees; Spray Baking Dish With Nonstick Spray. |
|
2
Done
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Puree Squash, Cheese, Sage, Garlic, and Salt in a Food Processor Until Smooth Using Gloves, Slit the Jalapenos Down One Side (leave Stems On) and Remove Seeds Fill Jalapenos With 2 Teaspoons of the Mixture. |
|
3
Done
|
Roast in the Oven For 25 Minutes and Serve Hot. |
