10jalapeños medium to largesliced in 1/2 and cored, saving the core of 4-6 (depending how spicy you like it)
1/4cupof cooking sherry
4ozof cream cheese
1/2cupof shredded sharp cheese
20strips of thin cut bacon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil for easy clean up. Cook Italian sausage in medium sized fry pan on medium heat. When cooked all the way through, add diced onion and diced jalapeño cores. Sauté another 4 min. Add cooking sherry, cook 2 minutes for reduction. Stir in almond flour. Add cream cheese and shredded cheese, stirring until well combined. Let cool to warm. Evenly divide filling between all 20 jalapeño halves. Wrap each jalapeño with bacon after it has been filled. Place stuffed jalapeños on lined baking sheet. Place in oven and bake for 20-25 minutes or until bacon is cooked all the way.
This recipe makes 20 stuffed jalapeños. Calories per serving: 112; Fat per serving: 9g; Carbs per serving: 2g; Protein per serving: 6g