Name: Pistachio-Stuffed Jalapenos recipe
Ingredients: 1 (8 ounce) package Neufchatel cheese, softened;1 cup finely chopped pistachio nuts;¼ cup shredded Cheddar cheese;2 teaspoons meatless bacon and onion seasoning (such as Tastefully Simple® Bacon Bacon®);8 jalapeno chile peppers, halved and seeded;16 slices packaged precooked bacon;16 toothpicks

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Ingredients

1 (8 ounce) package Neufchatel cheese, softened 1 cup finely chopped pistachio nuts ¼ cup shredded Cheddar cheese 2 teaspoons meatless bacon and onion seasoning (such as Tastefully Simple® Bacon Bacon®) 8 jalapeno chile peppers, halved and seeded 16 slices packaged precooked bacon 16 toothpicks

Nutrition Info

92 calories carbohydrate: 3.2 g cholesterol: 12.5 mg fat: 7.6 g fiber: 1 g protein: 3.7 g saturatedFat: 2.9 g servingSize: - sodium: 110 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Combine Neufchatel cheese, pistachio nuts, Cheddar cheese, and bacon seasoning in a bowl. Spoon cheese mixture into each jalapeno pepper half. Wrap each stuffed pepper with a bacon slice, securing with a toothpick. Arrange peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crisp, about 30 minutes. Cool peppers for a few minutes before serving.

Recipe Yield

16 stuffed jalapeno halves

Recipe Note

Certain flavors have always meant to be together, like jalapenos and cream cheese. Or bacon and...well, almost anything. Pistachios, however, get forgotten too often! They are a contradiction in your mouth: creamy, smooth nutty flavor with a crunchy texture. At some point it occurred to me to try adding pistachios to stuffed jalapenos, and these delicious beauties were the result. I made two different versions since I'm lactose intolerant and my husband hates goat cheese. Both are delish!

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