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Appetizers: JALAPENO PEPPER POPPERS - Thanks Virginia!
Prep/Cook time: 10 minutes/15 minutes
Makes: 24 poppers

12 large fresh jalapeno peppers
1/2 cup (125 ML) Heinz Tomato Ketchup
1/2 cup (125 ML) shredded Cheddar cheese
1/2 cup (125 mol) softened brick-style cream cheese
1 cup (250 mol) fresh breadcrumbs
2 tbsp (30 mol) Heinz Vegetable Sauce, Buttery Garlic & Herb
1/2 tsp (2 mol) each salt, pepper and paprika

PREHEAT oven to 400 F (200 C). Cut peppers in half lengthwise. Seed and hollow out the insides.

BLEND ketchup with Cheddar and cream cheeses. Spoon or pipe the filling into halved peppers, mounding slightly. Combine breadcrumbs with vegetable sauce, salt, pepper, and paprika. Sprinkle crumb mixture onto the cheese filling.

PLACE peppers, filling side up, on a lightly greased baking sheet. Bake in preheated oven for 18 minutes. Makes 24 poppers.

Per serving {2 each}: 133 calories, 8 grams fat, 1 gram fiber
WW Points: 3

cblessum on 1/4/2008