Stuffed Jalapeno Peppers

Do you like stuffed jalapeno peppers but tend to only get them as a restaurant appetizer?  If so, maybe it is because you just don't like the price of frozen ones at the grocery or you don't want to take the time to make them at home.  Olivia has developed a great alternative that is healthier,  you can make them ahead and you can use whenever you like.  When she made these, she sprinkled the corn flakes on top and put the tray in the freezer. 
When they were frozen, she divided them onto paper plates and slid the paper plates into  large freezer bags.  This kept them from getting damaged and made them easy to pull out, place on a baking sheet, and and bake.  They keep a long time in the freezer and are absolutely delicious!  What's not to love?
-Nanette

Stuffed Jalapeno Peppers

18 jalapeno peppers (2 ½ - 3 inches in length)

1 garlic clove, pressed

1 package (8 ounce) fat-free cream cheese, softened

1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese

¼ cup fat-free mayonnaise

½ teaspoon dried oregano leaves

2 egg whites

1 tablespoon skim milk

2 cups corn flake cereal, crushed

salsa (optional)

Preheat oven to 350 degrees.  Cut each pepper in half lengthwise; remove seeds and membranes.  Pres garlic into 1 quart batter bowl using a garlic press.  Add cream cheese, cheddar cheese, mayonnaise, and oregano; mix well using a spatula.  Cut a small tip off of a corner of a plastic sandwich bag and fill with the cream cheese mixture.  Pipe about 1 tablespoon of the mixture into each pepper half to fill.  Lightly whisk egg whites and milk together.  Finely crush corn flakes in sealed plastic bag.  Dip each pepper half into egg mixture, then into corn flake crumbs to coat.  Place pepper halves on a cookie sheet which has been sprayed with an oil spray.  Bake 30 minutes or until peppers are tender.  Serve with salsa, if desired.