10 whole jalapeno peppers, cut in half, seeds and membranes removed
8 oz/250 g cream cheese, room temperature
3/4 cup cooked split red lentils
1 garlic clove
1 Tbsp lemon juice
6 slices cooked bacon, chopped
2 Tbsp chopped cilantro
3/4 cup grated cheddar cheese
salt $ ground pepper to taste
Topping:
1/4 cup bread crumbs
1/4 cup grated cheddar cheese
Preheat oven to 450°F.
Prepare the jalapeños and place the cut halves face up on a parchment lined baking tray.
In the bowl of a food processor, combine cream cheese, lentils, garlic, and lemon juice. Puree until smooth. Transfer puree to a medium bowl and stir in the bacon, cilantro, and 3/4 cup grated cheese. Season to taste with salt and pepper.
Stuff the halved peppers with the cream mixture. Sprinkle with bread crumbs and remaining cheese.
roast in the oven for 15 to 20 minutes, or until cheese is melted and sides of peppers are slightly charred. Remove from oven and and allow to sit for 5 minutes. Garnish with fresh chopped cilantro and serve with a wedge of lemon.
Per 1 pepper;
calories 100, total fat 8 g, saturate fat 3.5 g, cholesterol 20 mg, carbohydrates 4 g, fibre 1 g, sugars 1 g, protein 4 g, sodium230 mg, potassium63 mg, folate 15 mcg