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!"
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Ingredients45 m servings 124 cals
Original recipe yields 16 servings (16 stuffed jalapeno halves)
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Combine 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.
- Bake in the preheated oven until bacon is crisp, about 30 minutes. Cool peppers for a few minutes before serving.
- Cook's Note:
- Substitute equal amounts of soft goat cheese and omit Cheddar for a dairy-free, equally delicious version! Also, since Bacon Bacon® is a vegetarian seasoning, you can substitute vegetarian bacon for a vegetarian-friendly appetizer.
Per Serving: 124 calories; 10.1 g fat; 3.3 g carbohydrates; 5.9 g protein; 19 mg cholesterol; 249 mg sodium. Full nutrition
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