Low Fat Jalapeno Poppers Recipes

SKINNY JALAPEñO POPPERS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Arrange the peppers on the baking sheet.
• In a mixing bowl, stir together the Neufchâtel cheese, cheddar cheese, garlic powder, worchestershire, and the salt and pepper until well-combined. Spoon about 1-2 tablespoons of the mixture into each pepper half. Sprinkle some of the panko on top of each pepper.
• Spray the tops with cooking spray. Bake for 20 minutes. Switch the oven to broil and continue cooking for 3-5 minutes until the breadcrumbs are golden brown. Remove from the oven. Sprinkle some of the bacon on top of each popper. Serve warm.

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.