Jalapeno Poppers Stuffed with Squash and Feta

Total Time
50mins
Prep 25 mins
Cook 25 mins

Found this in the back of a weight watchers magazine, and served them at my housewarming party. they were a hit. I used both red and green jalapenos, and they were very pretty. you can eat 2 poppers for 1 WW point!

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees; spray baking dish with nonstick spray.
  2. Puree squash, cheese, sage, garlic, and salt in a food processor until smooth Using gloves, slit the jalapenos down one side (leave stems on) and remove seeds Fill jalapenos with 2 teaspoons of the mixture.
  3. Roast in the oven for 25 minutes and serve hot.

Reviews

(2)
Most Helpful

These are wonderful, but please, please whatever you do, remember the gloves and get all the seeds out! I thought I would be okay, because the peppers I bought were labelled 'mild' and frankly jalapenos in the UK don't often tend to be very spicy but this time I was wrong. My hands have been burning all evening! Nevertheless, they were very pretty and tasty. I spooned the squash filling into the corner of a plastic sandwich bag and pipped the filling into the peppers, which worked very well.

Sackville January 16, 2004

These are REALLY tasty! Next time, I'll roast them a bit longer since the peppers were still too crunchy. The filling is delicious. A great way to use up garden peppers!

Hot Pepper November 29, 2008

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