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1
Cook's Note: Be very careful when handling jalapeno peppers.
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2
Avoid touching your eyes, and wash your hands frequently.
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3
Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick spray and set it aside.
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4
In a small bowl, combine cheese wedges with 1 tablespoon of hot sauce and mix well.
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5
Add blue cheese, stir, and set aside.
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6
Halve the peppers lengthwise, and remove the seeds, stems, etc.
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7
Wash the halves and dry them very well.
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8
Evenly spoon and spread the cheese mixture into the pepper halves and set aside.
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9
Put the cereal and spices in a blender or food processor.
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10
Grind to a breadcrumb-like consistency.
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11
Transfer the crumbs to a plate and set aside.
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12
Pour egg substitute into a shallow bowl.
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13
Add remaining 1 tablespoon of hot sauce and mix well.
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14
One at a time, gently cover the pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture.
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15
Repeat with the remaining pepper halves, evenly placing them on the baking sheet.
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16
Bake in the oven until the coating is crispy and the pepper halves have softened, 25 to 30 minutes.
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17
Enjoy!
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18
PER SERVING (1/4th of recipe, 3 poppers): 106 calories, 3.5g fat, 639mg sodium, 14g carbs, 4.5g fiber, 4.5g sugars, 6.5g protein
