Low carb and KETO-licious… also vegetarian, but most importantly- so yummy.
It’s finally spring, and we are slowly getting glimpses of the warmer days ahead. You know what that means, time to put away the heavy dishes, and thick gravies. We are lightening the load to make way for lighter apparel. Ahem. But that doesn’t mean we have to sacrifice flavor, it means we get to be creative with the fresh fruits and vegetables coming our way! Hurray! Of course, these can be served all year round, because they’re delicious. We think they are rustically beautiful, an impressive appetizer anytime.
These little beauties are not difficult, at all. But, they do require a little planning ahead (i.e. time to roast garlic). If you can do that, you’re all set.
Ingredients
1 head Garlic
1 Tbsp Olive Oil
1/4 tsp course Salt
10-12 Jalapeño peppers (8-10 if they are large)
1 – 8 oz block Cream Cheese, softened
1/4 cup freshly grated Parmesan Cheese
Salt to taste
2/3 cup Pine Nuts
Method
Preheat oven to 400 degrees. Slice the top of the garlic head (so that the cloves are just exposed). Make a small aluminum foil pouch to hold the head of garlic.
Drizzle the garlic with olive oil and sprinkle with coarse salt. Enclose the garlic with the aluminum, leaving a small opening at the top for steam to escape. Bake for 35-40 minutes until pouch is soft (slightly squishy) to the light squeeze. Remove from oven and allow to cool to a handling temperature.
In the meantime, slice the jalapeños in half (lengthwise) and discard the seeds.
Place the peppers face down onto a baking sheet. Bake 5-6 minutes. Remove from oven and allow to cool slightly.
In a small mixing bowl, squeeze the warm head of garlic so that all of the cloves and garlicky mush comes out. Discard the papery covering. Mash the cloves with a fork.
When pliable, add the parmesan and cream cheese. Stir until all is incorporated. Taste for seasoning, add salt if needed (if it tastes good to you now, it will taste good when stuffed).
The peppers should be easy to handle now. One by one, pick them up and spoon (or small spatula) in the garlic-cream cheese mixture until just rounded above the sides. Place the pepper back on the pan, stuffed side up.
When jalapeños are stuffed, sprinkle each with pine nuts. Bake for another 6-8 minutes until pine nuts look lightly browned.
Serve the jalapeños warm… with a side of ranch dressing (optional, but do it).
Ingredients
- 1 head Garlic
- 1 Tbsp Olive Oil
- 1/4 tsp course Salt
- 10-12 Jalapeño peppers (8-10 if they are large)
- 1 – 8 oz block Cream Cheese, softened
- 1/4 cup freshly grated Parmesan Cheese
- Salt to taste
- 2/3 cup Pine Nuts
Instructions
- Preheat oven to 400 degrees.
- Slice the top of the garlic head (so that the cloves are just exposed).
- Make a small aluminum foil pouch to hold the head of garlic. Drizzle the garlic with olive oil and sprinkle with coarse salt. Enclose the garlic with the aluminum, leaving a small opening at the top for steam to escape.
- Bake for 35-40 minutes until pouch is soft (slightly squishy) to the light squeeze.
- Remove from oven and allow to cool to a handling temperature.
- In the meantime, slice the jalapeños in half (lengthwise) and discard the seeds. Place the peppers face down onto a baking sheet.
- Bake 5-6 minutes. Remove from oven and allow to cool slightly.
- In a small mixing bowl, squeeze the warm head of garlic so that all of the cloves and garlicky mush comes out. Discard the papery covering.
- Mash the cloves with a fork. When pliable, add the parmesan and cream cheese. Stir until all is incorporated.
- Taste for seasoning, add salt if needed (if it tastes good to you now, it will taste good when stuffed).
- The peppers should be easy to handle now. One by one, pick them up and spoon (or small spatula) in the garlic-cream cheese mixture until just rounded above the sides. Place the pepper back on the pan, stuffed side up.
- When jalapeños are stuffed, sprinkle each with pine nuts. Bake for another 6-8 minutes until pine nuts look lightly browned.
- Serve the jalapeños warm… with a side of ranch dressing (optional, but do it).
Yum!!!
Thank you! 😊