Bakedjalapenopopperslowfatandlowcalories Recipes
BAKED JALAPENO POPPERS LOW FAT AND LOW CALORIES
Here is a much healthier recipe for jalapeno poppers. The peppers are stuffed with mushrooms, zucchini, corn and manchego cheese. These poppers get baked in the oven. Wouldn't these be nice to serve out by the pool with a margarita. Yum! I think yes!
Provided by SoCalCookerGal
Categories Vegetable
Time 30m
Yield 32 poppers, 16 serving(s)
Number Of Ingredients 8
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
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
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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