"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

  Tried it? Rate this Recipe:


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.

Rhonda Burns


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

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




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!