Low Carb Baked Jalapeno Poppers Recipes

LOW-CARB JALAPEñO POPPERS (KETO-FRIENDLY)

Steps:

• Preheat oven to 375 degrees Fahrenheit. Using gloves, trim the stems and slice each Jalapeno in half long-ways. Next, remove all of the light green membrane and the seeds and carefully cut away any of the white ribs inside the peppers. If needed, rinse the peppers to remove any additional seeds.
• Next, transfer the Jalapenos to a baking sheet and place them cut-side-up. Bake for 11 minutes then let cool until at least lukewarm before adding the filling.
• In the medium bowl, stir together all of the filling ingredients until thoroughly combined.
• Using a spoon or clean hands, stuff each pepper with the filling until full and then press down the filling in slightly to ensure that it stays in pepper while baking. Next, sprinkle the additional shredded cheese over each jalapeno. If desired, garnish with additional chopped cilantro.
• Finally, bake the stuffed Jalapenos at 375 degrees Fahrenheit for about 20 minutes, or until the cheese on the top begins to brown slightly.

LOW CARB BAKED JALAPENO POPPERS

Steps:

• Line a baking sheet with foil or parchment paper. Cut the ends off of each pepper and cut in half. Scoop out seeds. Wear gloves and do not touch your eyes! Combine the cheese and spices. Using a small spoon, fill each pepper half with the mixture and place them on the baking sheet. Bake in a preheated 375* oven for 15-20 minutes. Broil for 2-3 minutes on high to make the cheese brown and bubbly.

LOW-CARB JALAPENO POPPERS

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.

BAKED JALAPENO POPPERS LOW FAT AND LOW CALORIES

Steps:

• Preheat oven to 475 degrees. Place the whole peppers with the stems, on a parchment paper lined baking sheet. Drizzle with 1 tbsp of the olive oil. Roast for about 8 minutes, Let cool.
• Cut peppers in half lengthwise and remove the seeds. Place cut side up on a baking sheet.
• Heat the remaining oil in a large skillet over medium heat. Cook mushrooms, zucchini, and garlic until tender, about 5 minutes. Add the corn and heat through. Stir in the scallions and half of the cheese.
• Stuff each pepper half with veggie mixture. Top with remaining cheese. Broil until the cheese is melted and bubbly. Serve immediately.

LOW CARB JALAPENO POPPERS

Steps:

• Preheat oven to 400 F and line a baking sheet with parchment paper.
• Cut the top of each jalapeno and cut in half lengthwise, then remove the veins and seeds and put aside. Cut each slice of proscuitto in half.
• Mix together the cream cheese, seasonings, and cheddar.
• Fill each jalapeno half with cream cheese mixture and wrap with half a slice of proscuitto, making sure that you fold it over the cut off top end so that the cream cheese mixture can't escape!
• Put on baking sheet and bake for about 10-15 minutes, until the proscuitto is crispy then serve!