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Stuffed Jalapeños

Heart Healthy Stuffed Jalapeños Recipe

               
Stuffed Jalapeños
Creamy, cheesy, and spicy jalapeño poppers are sure to be a crowd-pleaser. This easy, gluten-free appetizer recipe makes the perfect party-starter. Stuff them ahead of time, then pop them in the oven just before guests arrive.
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Ingredients
Recipe yields 12 servings
12 large jalapeño peppers
3/4 cup reduced-fat cream cheese
2 oz shredded extra sharp reduced-fat cheddar cheese or Monterey jack cheese
1/4 cup finely minced onion
1/4 cup chopped fresh cilantro
1/8 tsp salt
Black pepper to taste
1 tsp cumin
Bacon crumbles, optional
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Helpful how to videos
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Directions
Step 1

Preheat the oven to 375°. Line a baking sheet with foil.

Step 2

On a flat surface, slice the jalapeños lengthwise (wear rubber gloves). With a small spoon, scrape out the seeds and ribs from each jalapeño and discard. Set jalapeño halves aside.

Step 3

In a bowl, mix together the cream cheese, half the cheddar cheese, the onion and the cilantro. Stir to combine. Season the mixture with the salt, black pepper and cumin. Stir to combine.

Step 4

With a spoon, fill the peppers with the cream cheese filling. Arrange the peppers on the baking sheet and sprinkle with the remaining half of the cheddar cheese. If desired, lightly sprinkle each jalapeño with bacon crumbles.

Step 5

Bake for 8 minutes, or until the cheese is bubbly and lightly browned and the peppers are softened. Cool for 5 minutes before serving.

Time: 30 minutes
Servings: 12
Calories: 53
Make this for: Gluten Free Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 2 jalapeño halves
Per serving:
calories:53
total fat:3g
sat fat:2g
cholesterol:11mg
sodium:107mg
total carb:3g
fibers:0g
proteins:3g

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Heart Healthy Stuffed Jalapeños Recipe
Ingredients
Recipe yields 12 servings
12 large jalapeño peppers
3/4 cup reduced-fat cream cheese
2 oz shredded extra sharp reduced-fat cheddar cheese or Monterey jack cheese
1/4 cup finely minced onion
1/4 cup chopped fresh cilantro
1/8 tsp salt
Black pepper to taste
1 tsp cumin
Bacon crumbles, optional
Directions
Step 1

Preheat the oven to 375°. Line a baking sheet with foil.

Step 2

On a flat surface, slice the jalapeños lengthwise (wear rubber gloves). With a small spoon, scrape out the seeds and ribs from each jalapeño and discard. Set jalapeño halves aside.

Step 3

In a bowl, mix together the cream cheese, half the cheddar cheese, the onion and the cilantro. Stir to combine. Season the mixture with the salt, black pepper and cumin. Stir to combine.

Step 4

With a spoon, fill the peppers with the cream cheese filling. Arrange the peppers on the baking sheet and sprinkle with the remaining half of the cheddar cheese. If desired, lightly sprinkle each jalapeño with bacon crumbles.

Step 5

Bake for 8 minutes, or until the cheese is bubbly and lightly browned and the peppers are softened. Cool for 5 minutes before serving.

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