- Calories per serving 65
- Fat per serving 6g
- Saturated fat per serving 2g
- Cholesterol per serving 5mg
- Fiber per serving 0g
- Protein per serving 3g
- Carbohydrates per serving 1g
- Sugar per serving 0g
- Sodium per serving 103mg
- Iron per serving 0mg
- Calcium per serving 20mg
Goat Cheese-Stuffed Jalapeños
Kristin Cavallari
To roast garlic, trim the top and peel off outer layer. Drizzle with olive oil, and sprinkle with a big pinch of coarse sea salt. Wrap in foil, and bake for 35 minutes at 400°F.
How to Make It
Step 1
Preheat oven to 4 25°F.
Step 2
Arrange jalapeños, cut side down, on a baking sheet. Roast for about 5 minutes, until tender. Let cool about 5 minutes, until warm to the touch.
Step 3
Meanwhile, mix cheese and garlic in a medium bowl with your hands, making sure the garlic is evenly incorporated. Mix together pine nuts and thyme in another small bowl.
Step 4
Press a generous amount of cheese mixture into 1 jalapeño half, until just overflowing. Press cheese side of pepper in pine nut mixture until well coated, then place on a baking sheet, cheese side up. Repeat with remaining jalapeños.
Step 5
Bake until cheese begins to melt and pine nuts turn golden, about 5 minutes. Turn oven to broil, and cook until pine nuts are slightly golden brown, 2 to 3 minutes more.
Adapted from True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar. Copyright © 2018 by Kristin Cavallari.
