6 Serves
45 Mins
Using a sharp knife and cutting board, slice the tops off the jalapeño peppers and carefully remove the seeds and membranes to reduce heat.
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Vitamin E
5 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
553 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
472 mg / 1,250 mgPotassium
343 mg / 4,700 mgSodium
294 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
15 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Using a spoon, evenly distribute the goat cheese into each hollowed-out jalapeño pepper.
Wrap each stuffed jalapeño pepper securely with a slice of bacon, ensuring the cheese is fully enclosed.
Preheat your grill to medium-high heat and cook the peppers for approximately 20 to 25 minutes, turning occasionally, until the bacon is crispy and the peppers are tender.
25
g95
g20
g
Yemeni
