Rita Morrow | Big Country EC
8 ounces cream cheese, softened
1 pound frozen spinach, thawed and drained
1 pound pasteurized processed cheese spread
1 can (13.5 ounces) tomatoes and green chilies, undrained
1 teaspoon onion powder
1 teaspoon garlic powder
1 pound bacon
- Cut peppers in half lengthwise and remove seeds and veins. To reduce spiciness, soak in cold salt water for 20 minutes.
- Mix together cream cheese, spinach, processed cheese, tomatoes and chilies, and spices. Stuff the peppers with the cheese mixture and place on baking sheets.
- Cut bacon slices in half. Lightly pan-fry and drain. Place one piece on top of each stuffed pepper and secure with a toothpick.
- Bake at 350 degrees for 20 to 30 minutes or until bacon is browned and stuffing is bubbly.
Servings: 25. Serving size: 2 pepper halves. Per serving: 203 calories, 7.2 g protein, 15.7 g fat, 9.6 g carbohydrates, 3.1 g dietary fiber, 526 mg sodium, 5.6 g sugars, 36 mg cholesterol