Stuffed Jalopenos

18 fresh jalopenos
1 small package of cornbread stuffing mix
5 egg whites
1/4 cup skim milk
1 small onion
1/2 cup water
2 cloves garlic

Preparation:

• Cut jalopenos in half lengthwise and remove seeds. Lay out in rows on cookie sheet(s). Cook one half of egg whites in a non-stick skillet and set aside to cool.
• Mince onion and saute in water until transparent. Set aside.
• Prepare stuffing according to directions on package. Place in mixing bowl.
• Add onion, remaining egg whites, milk and garlic.
• Chop cooked eggs and add to mixture. Mix by hand until all ingredients are thoroughly combined. Spoon mixture into jalopeno halves.
• Bake in a 375 degree oven for about 30 minutes or until stuffing tops are browned and jalopenos have become slightly tender. Cool for 10 minutes and serve.
• Makes 3 dozen.

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