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Pistachio-Stuffed Jalapenos Recipe

Recipe by: Becki Schneider Noy

"Certain flavors have always meant to be together, like jalapenos and cream cheese. Or bacon and...well, almost anything. Pistachios, however, get forgotten too often! They are a contradiction in your mouth: creamy, smooth nutty flavor with a crunchy texture. At some point it occurred to me to try adding pistachios to stuffed jalapenos, and these delicious beauties were the result. I made two different versions since I'm lactose intolerant and my husband hates goat cheese. Both are delish!"

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook30 m
Ready In45 m

1Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2Combine Neufchatel cheese, pistachio nuts, Cheddar cheese, and bacon seasoning in a bowl. Spoon cheese mixture into each jalapeno pepper half. Wrap each stuffed pepper with a bacon slice, securing with a toothpick. Arrange peppers on the prepared baking sheet.
3Bake in the preheated oven until bacon is crisp, about 30 minutes. Cool peppers for a few minutes before serving.

Footnotes

Cook's Note:
Substitute equal amounts of soft goat cheese and omit Cheddar for a dairy-free, equally delicious version! Also, since Bacon Bacon(R) is a vegetarian seasoning, you can substitute vegetarian bacon for a vegetarian-friendly appetizer.

Ingredients

16 servings
124 cals

1 (8 ounce) package Neufchatel cheese, softened
1 cup finely chopped pistachio nuts
1/4 cup shredded Cheddar cheese
2 teaspoons meatless bacon and onion seasoning (such as Tastefully Simple® Bacon Bacon®)
8 jalapeno chile peppers, halved and seeded
16 slices packaged precooked bacon
16 toothpicks

Nutrition

Amount per serving ( 5 total)

Calories:

124

6%
Fat:

10.1

16%
Carbs:

3.3

1%
Protein:

5.9

12%
Cholesterol:

19

6%

Based on a 2,000 calorie diet

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