Bakedjalapenopopperslowfatandlowcalories Recipes

BAKED JALAPENO POPPERS

Baked Jalapeno Poppers image

Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!

Provided by cheryl

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

cooking spray
12 jalapeno peppers, halved lengthwise and seeded
2 ounces cream cheese, softened
2 ounces shredded Cheddar cheese
¼ cup panko bread crumbs

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g

LOW-CARB JALAPENO POPPERS

Low-carb Jalapeno Poppers image

These are really good and surprisingly mild. When on a low-carb diet they add some zip to some sometimes bland meals.

Provided by jovigirl

Categories Peppers

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb jalapeno pepper
1 bunch scallion, green tops only, finely sliced
1 teaspoon garlic powder
paprika
8 ounces cream cheese, softened
1 cup shredded yellow cheddar cheese

Steps:

Preheat oven to 350.
Split jalepeno pepper down the side, but keep the stem in tact (wear gloves).
With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket in which to stuff. Blend cream cheese, cheddar cheese, green onion, and garlic powder. Stuff each pepper with the cheese mixture and place on a sprayed baking sheet and top with a sprinkle of paprika.
Bake for about 25 minutes or until the peppers are softened and cheese is melted. Let sit a few minutes for the cheese to set up before eating.

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