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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 24 |
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âThere are many recipes for jalapeno pepper poppers here in Las Cruces, New Mexico, where we live,â writes Janice Vernon. âFor a potluck at our church, my husband and I came up with this lighter version. The poppers were a hit!â Ingredients:
12 jalapeno peppers |
1/2 pound lean ground turkey |
1/4 cup finely chopped onion |
4 ounces fat-free cream cheese |
1-1/3 cups shredded part-skim mozzarella cheese, divided |
1 tablespoon minced fresh cilantro |
1 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cut jalapenos in half lengthwise, leaving stems intact; discard seeds. Set aside. In a small nonstick skillet over medium heat, cook turkey and onion until meat is no longer pink; drain.
2. In a small bowl, combine the cream cheese, 1/3 cup cheese, cilantro, chili powder, garlic powder, cumin, salt and pepper. Stir in turkey mixture. Spoon generously into pepper halves.
3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 2 dozen.
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