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12 servings, 2 stuffed pepper halves (46 g) each
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Use disposable gloves when cutting and removing seeds from the jalapeño peppers.
Recipe can be assembled ahead of time. Refrigerate up to 12 hours. When ready to serve, bake, uncovered, as directed.
Garnish each pepper with a small dollop of sour cream before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.