1 packet cheese sauce
5 tbsp water
2 cups of Jalapeno Peppers, washed, sliced in half seeded – 3 ounces seeded = 1 cup
2-4 ounces ground chicken, turkey, or extra lean ground beef
¾ cup diced fennel
¼ cup diced green onion
½ tsp dried parsley
½ tsp Italian seasoning
¼ tsp black pepper
¼ tsp paprika
¼ tsp red pepper flakes
1 minced garlic clove
Preheat oven to 350
Wash jalapeño pepper and slice in half and seed.
In a non-stick skillet add choice of protein, breaking apart while cooking. To your protein add in parsley, Italian seasoning, black pepper, paprika, red pepper flakes, and garlic, mix well, remove mixture from pan and set side
Add fennel and green onions to skillet and sauté until fennel begins to caramelize. Remove from heat and add to protein mixture. Now add in packet of cheese sauce and 5 tablespoons of water, mix all ingredients together until well combined.
Spoon mixture evenly into jalapeno halves.
Bake for 15 – 20 minutes until cheese is set and starts to brown.
Tip: Vegetarian option, replace protein with sprouted fermented tofu crumbled.
Tip: Need more heat, increase amount of red pepper flakes.
Tip: Recipe can be split in half to reach daily macros