Best Baked Jalapeno Poppers Low Fat And Low Calories Recipes

KETO JALAPENO POPPERS

Keto Jalapeno Poppers image

These keto jalapeno poppers are a low carb appetizer that is so easy to prepare! Wrapped with bacon and with a creamy cheesy filling, it's a show stopper! Baked, not fried!

Provided by Arman

Time 27m

Number Of Ingredients 7

Ingredients

12 large jalapeno peppers (de-seeded and halved)
1 cup cream cheese (softened)
1 cup shredded cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
12 slices bacon (halved)

Steps:

Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
In a mixing bowl, mix together the cream cheese, shredded cheese, and spices, and mix until combined. Scoop out portions of the filling into the jalapeno halves. Moving quickly, wrap a strip of bacon around each one, and add two toothpicks into each one, to hold into place.
Place the jalapeno halves onto the lined baking sheet and bake 25-27 minutes, or until the bacon becomes crispy. Remove from the oven and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 53 kcal, Carbohydrate 1 g, Protein 2 g, Fat 5 g, Sodium 109 mg, Fiber 1 g

BAKED JALAPENO POPPERS LOW FAT AND LOW CALORIES

Baked Jalapeno Poppers Low Fat and Low Calories image

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

Ingredients

16 small jalapeno peppers
2 tablespoons olive oil
1 cup mushroom (finely chopped)
1/2 cup zucchini (finely chopped)
1 garlic clove (minced)
1 cup corn kernel (fresh or frozen)
2 scallions (finely chopped)
1 cup manchego cheese (grated)

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.

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