Vegetarian

Bulgur and Quinoa Stuffed Jalapenos is for Snack.

Bulgur and Quinoa Stuffed Jalapenos takes 20 minutes to prepare.

Bulgur and Quinoa Stuffed Jalapenos takes 15 minutes to cook.

Bulgur and Quinoa Stuffed Jalapenos makes 16 servings.

The ingredients for Bulgur and Quinoa Stuffed Jalapenos are:

16 pepper Jalapeno Peppers
84 gram Cheese, Natural Shredded Cheddar/Jack, Kirkland, 28g (1/3 cup)
0.50 cup earthly grains quick cook bulgur quinoa blend (by ROX5CAR)
4 tbsp Philadelphia Light cream cheese (31g)

Here is how you make Bulgur and Quinoa Stuffed Jalapenos:

Preheat oven to 400 degrees. Cook the Bulgur and Quinoa blend according to the package instructions. I boiled in water, not broth. While the grains are boiling, slice jalapenos in halves and remove the stem and seeds. Always wear gloves while slicing hot peppers and try to avoid touching your face until the gloves are removed and your hands washed. Once sliced, lay peppers open-side-up on a baking sheet. The grains should be past boiling until soft, with heat removed and sitting in the pot for five minutes soaking in the remaining water. If so, add the cheese to the grains and fold throughout while cheese melts. Add salt and pepper to taste. Then stuff this mixture into each pepper. Should be about 1 tbsp of stuffing per pepper. Bake the stuffed peppers at 400 degrees for approx 15 minutes. Wait till peppers are cooked, then in a microwave safe bowl, heat the cream cheese for about 1 minute (taking it out half way through to stir and check it) until the cream cheese is soft and easy to dab or drizzle on stuffed peppers. Allow peppers to cool about 5 minutes and enjoy.Serving Size:?2 stuffed pepper halves

The nutritional information for Bulgur and Quinoa Stuffed Jalapenos is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 54.8

• Total Fat: 2.6 g
• Cholesterol: 8.1 mg
• Sodium: 51.4 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 0.9 g
• Protein: 2.4 g

The dietary needs meet for Bulgur and Quinoa Stuffed Jalapenos is Gluten Free