* Exported from MasterCook *

PEPPER POPPERS

Recipe By :Nancy Van Ess
Serving Size : 24 Preparation Time :0:45
Categories : 0-5G Low Carb
cheese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz cream cheese -- 250gr softened
4 oz sharp cheddar cheese -- 125gr shredded
4 oz Monterey jack cheese -- 125gr shredded
6 bacon slices -- cooked and crumbled
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1 lb fresh jalapenos -- 500gr seeded and
halved lengthways
1/2 cup crushed pork rinds
Sour cream -- onion dip or ranch
salad dressing

In a mixing bowl, combine cheeses, bacon and seasonings.; mix well. Spoon about 2 Tbsp. into each pepper half. Roll in pork rinds. Place in a greased 15x10x1" 375x250mm baking pan.
Bake, uncovered, at 300°F-150°C for 20 min. for spicy flavour, 30 min. for med. and 40 min. for mild.
Serve with sour cream or dressing.

NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands, avoid
touching your face.


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Per Serving (excluding unknown items): 113 Calories; 10g Fat (76.3% calories from fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 3786 0 4565 0 0