Lowcarbjalapenopoppers Recipes

LOW-CARB JALAPEñO POPPERS (KETO-FRIENDLY)

Low-Carb Jalapeño Poppers (Keto-Friendly) image

This recipe makes baked Low-Carb Jalapeño Poppers stuffed with garlic and cheese goodness. The cream cheese filling is seasoned with the cilantro and garlic and pairs perfectly with the spicy jalapeño vessel. This recipe is suitable for those following a low carb, Keto, Atkins, Banting, gluten free, or vegetarian diet.

Provided by Harper Slusher

Number Of Ingredients 8

Ingredients

8 fresh jalapeños (medium to large)
1/3 cup mexican blend cheese (shredded)
8 ounces cream cheese (room temperature)
1/2 cup red onion (finely chopped)
1/3 cup mexican blend cheese (shredded)
2 Tbsp cilantro (finely chopped)
1 clove garlic (crushed)
salt and pepper to taste

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.

Nutrition Facts : ServingSize 2 poppers, Calories 138 kcal, SaturatedFat 7 g, Carbohydrate 4 g, Protein 4 g, Sodium 128 mg, Cholesterol 37 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g

LOW CARB JALAPENO POPPERS

Low Carb Jalapeno Poppers image

I was craving poppers but didn't want super greasy bacon or high carb breading so I invented these... Sometimes instead of the garlic powder and seasoning salt, I use 2 tsp of a product called Johnny's Garlic Spread Seasoning which is just awesome - I buy it at Costco here in Canada. The number of jalapenos varies depending on the size you get and how much spread you put inside each half! Tried it with fat-free cream cheese and it just didn't have a good texture. Have also used shredded taco cheese blend right out of the freezer instead of plain cheddar!

Provided by Cadillacgirl

Categories Lunch/Snacks

Time 20m

Yield 16 poppers, 8 serving(s)

Number Of Ingredients 6

Ingredients

8 jalapenos
8 slices prosciutto
4 ounces light cream cheese
1 -2 tablespoon light cheddar cheese, shredded
1 teaspoon garlic powder
1/2 teaspoon seasoning salt

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!

Nutrition Facts : Calories 44, Fat 3.5, SaturatedFat 2.1, Cholesterol 11, Sodium 63, Carbohydrate 1.5, Fiber 0.4, Sugar 0.6, Protein 1.9

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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