Low Carb Stuffed Jalapeños

We grew a rather large garden this year.  It's our first summer on our little homestead and we jumped in and started growing things.  With six of us, there are lots of helping hands and mouths to feed so we kept planting.  Luckily the boys are into our gardening experience for the most part.  They do get tired and hot like anyone would, but they also jump in and help. 

One of the fun things about growing such a large garden, is having room to grow a variety of food.  Since we had the space for it, we planted both bell peppers and jalapeños.  I started tomatoes and peppers in our sunroom last winter.  I didn't have much luck growing peppers from seeds, but I managed to keep a few pepper plants alive long enough to get them in the ground.  Someone gave us several pepper plants so we added them to the garden and now we have more peppers than we know what to do with.

Our jalapeños from our garden are actually sweet.  We didn't realize we had a sweet variety, but we do and they are delicious.  When making these stuffed jalapeños, you scoop out the seeds and membranes so even if your peppers are hot, when you take out the seeds they become less hot.  

These stuffed peppers are the yummiest little morsels and they are low carb since we aren't adding any breading.  Our whole family loves them, boys included.  They are delicious as an appetizer or a side.  

Since our garden has been producing more peppers than we can use, I have been freezing them.  I cut the jalapeño peppers in half, scoop out the insides and place them in freezer bags.  

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Low Carb Stuffed Jalapeños
 
Ingredients:
12 jalapeño peppers
½ lb. bacon, chopped and cooked
8 oz. cream cheese
¼ tsp. garlic powder
¼ tsp. salt
1/8 tsp. pepper
1 ½ C. shredded cheddar blend or Colby jack cheese
Optional green onions or chives, sliced for garnish
 
Directions:
 
1. Preheat oven to 400 degrees F.
2. Cut and fry bacon until crisp.  I find it easiest to cut the raw bacon up with kitchen shears then fry the pieces until crisp in a skillet.  Otherwise, you can cook the bacon in slices then crumble when it cools. 
3. Slice jalapeño peppers in half lengthwise then remove seeds and the rib inside the pepper.
4. Mix cheeses and spices together in a bowl.  A fork works well to blend it.  Stuff the pepper shells with the cheese filling. 
5. Add bacon crumbles on top and (if using) green onions or chives. 
6. You can line your cookie sheet with parchment if you like. Then bake for about 20 minutes until peppers are tender and cheese is hot.  You could garnish with green onions or chives after baking if you like.  
 

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