"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Jalapeno Peppers (low fat recipe) Recipe

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This recipe for Stuffed Jalapeno Peppers (low fat recipe), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Burns

Category:
Category:

Ingredients:  
Ingredients:  
18 Jalapeno peppers (2 - 3 inches in length)
1 garlic clove
1 8 oz package of fat free cream cheese (softened)
1 cup shredded fat free sharp cheddar cheese
cup fat free mayo
tsp dried oregano
2 egg whites
1 Tbsp skim milk
2 cups corn flakes, crushed
Salsa

Directions:
Directions:
Preheat oven to 350

Cut each pepper in half lengthwise. Remove seeds and membranes. Set aside

Combine garlic, cream cheese, cheddar cheese, mayo and oregano.

Fill each pepper (about 1 Tbsp) with mixture.

Lightly whisk egg whites and milk. Place corn flakes in a plastic bag and crush until fine. Dip each pepper half in egg mixture and then into flakes.

Spray baking sheet with oil and place peppers on pan. Bake 30 minutes. Serve with salsa

 

 

 

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