4 Serves
18 Mins
Preheat your oven to the broil setting and position the oven rack in the top slot.
Carefully halve the jalapeno peppers lengthwise and use a small spoon to scrape out the seeds and membranes.
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Vitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
844 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
579 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
1156 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
17 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a mixing bowl, combine the white cheese, salt, chili powder, cayenne pepper, black pepper, and nigella seeds until well incorporated.
Stuff each jalapeno half with the cheese mixture and arrange them on a lightly greased baking sheet.
Broil the peppers for 4 minutes, then rotate the baking sheet and continue to broil for another 4 minutes, or until the cheese is bubbly and lightly browned.
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