Directions:
- Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
- Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
- Place the cream cheese, feta, tomatoes, olives, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
- Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.04 Kcal (511 kJ) | ||
| Calories from fat | 99.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 17% | |
|---|---|---|---|
| Cholesterol | 35.36mg | 12% | |
| Sodium | 236.74mg | 10% | |
| Potassium | 123.05mg | 3% | |
| Total Carbs | 3.36g | 1% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 25.3mg | 42% | |
| Iron | 0.1mg | 1% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 212.16 Kcal (888 kJ) | ||
| Calories from fat | 172.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.2g | 17% | |
|---|---|---|---|
| Cholesterol | 61.47mg | 12% | |
| Sodium | 411.56mg | 10% | |
| Potassium | 213.92mg | 3% | |
| Total Carbs | 5.85g | 1% | |
| Sugars | 3.82g | 9% | |
| Dietary Fiber | 1.27g | 3% | |
| Protein | 4.67g | 5% | |
| Vitamin C | 44mg | 42% | |
| Iron | 0.2mg | 1% | |
| Calcium | 94.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Bacon Wrapped Stuffed Jalapeno Peppers
Jalapeno peppers (as large as possible) and 7 more.. -
Maple Jalapenos
Jalapeno peppers, Cream cheese, softened and 4 more.. -
Feta and Sun-Dried Tomato Stuffed Chicken
Lemon juice, Extra-virgin olive oil, Greek seasoning and 7 more.. -
Mediterranean Pizzettas
Active dry or fresh yeast, Honey and 12 more.. -
Feta Cheese Truffles
Cream cheese, softened, Crumbled feta cheese and 8 more.. -
Mediterranean Cheese Spread
Cream cheese, softened, Feta cheese, crumbled (about 2 oz) and 4 more.. -
Feta Cheese Truffles
Cream cheese, softened, Crumbled feta cheese and 8 more.. -
Smokin' Jalapeno Poppers
Cream cheese, at room temperature, Garlic cloves, minced and 5 more.. -
Joe's Screaming Stuffed Jalapeno Poppers
Cream cheese (may use less, depending on size of peppers ... and 7 more.. -
Mediterranean Chicken Salad
Sun-dried tomato and oregano salad dressing and 6 more.. -
Mediterranean Inspired Stuffed and Rolled Flank Steak
Sun-dried tomato, coarse chopped and 18 more.. -
Four Cheese Stuffed Jalapenos
Jalapeno peppers , halved lengthwise and seeded and 10 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
