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Recipe by

Lentils.org

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Lentil & Bacon Jalapeno Poppers

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: 20 pieces

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    10 whole jalapeno peppers, cut in half, seeds & membranes removed

    1 pkg (8 oz/250 g) cream cheese, room temperature

    ¾ cup (175 mL) cooked split red lentils

    1 garlic clove

    1 Tbsp (15 mL) lemon juice

    ¼ tsp (1 mL) cumin

    6 slices cooked bacon, chopped

    2 Tbsp (30 mL) chopped cilantro

    ¾ cup (175 mL) grated cheddar cheese

    salt & ground black pepper, to taste

    Topping

    ¼ cup (60 mL) panko bread crumbs, or regular breadcrumbs

    ¼ cup (60 mL) grated cheddar cheese

Directions

  1. PREHEAT oven to 425ºF (220ºC).
  2. PREPARE jalapenos and place the cut halves face up on a parchment lined baking tray.
  3. IN the bowl of a food processor, combine cream cheese, lentils, garlic, lemon juice, and cumin. Puree until smooth. Transfer puree to a medium bowl and stir in the bacon, cilantro, and ¾ cup (175 mL) grated cheese. Season to taste with salt and pepper.
  4. STUFF the halved peppers with the cream cheese mixture using a spoon or piping bag. Sprinkle with breadcrumbs and remaining cheese.
  5. ROAST in the oven for 15-20 minutes, or until cheese is melted and sides of peppers are slightly charred. Remove from oven and allow to sit for 5 minutes. Garnish with fresh chopped cilantro and serve with a wedge of lemon.

Nutritional Information

  • Serving Size: 1 popper
  • Per serving:
  • Calories 100
  • Total Fat 8 g
  • Saturated Fat 3.5 g
  • Cholesterol 20 mg
  • Carbohydrates 4 g
  • Dietary Fibre 1 g
  • Sugar 1 g
  • Protein 4 g
  • Sodium 230 mg
  • Potassium 63 mg
  • Folate 15 mcg

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