Baked Stuffed Jalapeno Peppers
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recipe ingredients
3/4 cup fine, dry bread crumbs
1 Tbsp paprika
40 each whole pickled jalapeno peppers (about 3 jars)
1 (8-ounce ) pkg. reduced fat cream cheese, softened
1/2 cup low fat cheddar cheese, grated
1/2 cup egg substitute
recipe directions
Combine bread crumbs and paprika in a small bowl, set aside. Split peppers down one side. Carefully remove seeds and pulp. Combine cheeses. Stuff each pepper with 1 Tbsp cheese mixture. Dip in egg substitute, and roll in bread crumb mixture. Arrange on a baking sheet coated with cooking spray. Bake at 350*F. for 10 minutes or until lightly browned.
Serves: 40 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 30 | 2 | 1 | 2 | 0 | 100 | 2 | 1 |
THE BAKED JALAPENO PEPPERS ARE AWESOME!!! they really taste like you’re cheating on your diet. The filling is so rich tasting. It’s hard to believe they’re only 30 calories each. Tip: I used fresh jalepenos. Make sure you take all the seeds and membrane out, because thats where most of the heat is. They still have a good bite to them.
Yummy! I’ve made this recipe twice
I made this for a party and they all went really quickly! People had no idea they were low in fat. I also used the fresh jalapenos, but you then have to increase the baking time, I almost doubled how long they were in the oven. Delicious!
I made these as an appetizer and the entire pan was gone in minutes. I used the bottled jalapenos, but I think I will use fresh next time.
These Poppers were GREAT! I have made them twice and best of all, they are LOW FAT!
Great recipe, but I just stuck to using cream cheese.