Low Fat Jalapeño Poppers Food

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.

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.

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.

LOW CARB JALAPENO POPPERS

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!