Jalapeno Poppers Stuffed with Squash and Feta
"Found this in the back of a weight watchers magazine, and served them at my housewarming party. they were a hit. I used both red and green jalapenos, and they were very pretty. you can eat 2 poppers for 1 WW point!"
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
12 poppers
- Serves:
- 6
ingredients
- 1⁄2 cup baked winter squash
- 1⁄4 cup feta cheese
- 6 sage leaves, minced
- 1 clove garlic, minced
- 1⁄4 teaspoon salt
- 12 jalapeno peppers
directions
- Preheat oven to 425 degrees; spray baking dish with nonstick spray.
- Puree squash, cheese, sage, garlic, and salt in a food processor until smooth Using gloves, slit the jalapenos down one side (leave stems on) and remove seeds Fill jalapenos with 2 teaspoons of the mixture.
- Roast in the oven for 25 minutes and serve hot.
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Reviews
-
These are wonderful, but please, please whatever you do, remember the gloves and get all the seeds out! I thought I would be okay, because the peppers I bought were labelled 'mild' and frankly jalapenos in the UK don't often tend to be very spicy but this time I was wrong. My hands have been burning all evening! Nevertheless, they were very pretty and tasty. I spooned the squash filling into the corner of a plastic sandwich bag and pipped the filling into the peppers, which worked very well. -
These are REALLY tasty! Next time, I'll roast them a bit longer since the peppers were still too crunchy. The filling is delicious. A great way to use up garden peppers!
RECIPE SUBMITTED BY
Carianne
Tucson, 0
<p>I live in the beautiful Sonoran Desert, where I work for an amazing non-profit organization, Sky Island Alliance. I have a very busy schedule, but I like to eat healthy, and cook as much as I can. My husband is a good sport about trying all pof my experiments. Lately it's been a lot of canning and fermenting.</p>
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