Creamy Guacamole Stuffed Jalapenos

Creamy Guacamole Stuffed Jalapenos

Ingredients:

12 jalapeño peppers

1 (8 ounce) package cream cheese

1 7oz package of Guacamole dip

24 slices of bacon



Directions:

Preheat oven to 425 degrees F

Slice jalapeños in half lengthwise. Using a spoon, scoop out the seeds.

Mix cream cheese and Wholly Guacamole dip together.

Stuff each jalapeño half with cream cheese mixture. Then, wrap a slice of bacon fully around each stuffed jalapeño half.

Place stuffed jalapeños on a medium baking sheet. Bake in oven for 20 minutes. Using tongs, turn over and cook for an additional 20 minutes or until bacon is fully cooked, browned and crispy.

Grill over indirect heat for 8-10 minutes or until bacon is fully cooked, browned and crispy.

Stuffed Zucchini

Stuffed Zucchini 

Ingredients:

1 ½ lbs lean ground beef

1 large onion (chopped)

1 green pepper (chopped)

1 jalapeño pepper (seeded and chopped)

1 ¼ cup soft breadcrumbs

1 egg (beaten)

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

¼ teaspoon pepper

2 (8 ounce) cans tomato sauce (divided)

2 medium tomatoes (chopped)

4-5 medium zucchini

2 cups shredded mozzarella cheese



Directions:

In a medium skillet brown ground beef. Drain and set aside to cool. In a large bowl mix cooled ground beef, onion, green pepper, jalapeno pepper, soft bread crumbs, egg, parsley, basil, Italian seasoning, salt and pepper. Mix in one can of tomato sauce. Stir in tomatoes.

Cut each zucchini in half length wise. Scoop out the center of each zucchini half to about ¼ inch from the edges. Fill each zucchini half with the meat mixture and place in two 13×9” baking dishes. Spoon the other can of tomato sauce over the top of each zucchini half.


Bake uncovered at 350 degrees for 45 minutes to 1 hour or until zucchini have reached your desired tenderness. During the last few minutes of baking top each zucchini half with mozzarella cheese.

Serves 6