Jalapeno poppers made without bacon to cut down on sodium content.
- Carbohydrate 2.81036916578448 g
- Cholesterol 26.98 mg
- Fat 0.45732 g
- Fiber 0.761774987310171 g
- Protein 5.1668575 g
- Saturated Fat 0.07390175 g
- Serving Size 1 1 Serving (58g)
- Sodium 90.82591662224 mg
- Sugar 2.04859417847431 g
- Trans Fat 0.1481185 g
- Calories 35 calories
Step-by-step
- Slice the Jalapeno's lengthwise and remove the seeds and membrane. Rinse and pat dry.
- Mix the remaining ingredients well, except for the bread crumbs and garlic powder.
- Fill each jalapeno half with the cheese mixture and top with bread crumbs and a little garlic powder.
- Place peppers on a greased cookie sheet and place in 350 oven for about 20 minutes then turn broiler on and lightly brown the tops.
- Enjoy
Stuffed peppers often demand specialized roasting racks to prevent tipping in the oven, but a standard rimmed baking sheet paired with greased parchment paper functions adequately. Halved peppers naturally roll to one side unless stabilized. Nesting the jalapeno halves closely together on the baking sheet prevents them from tipping and spilling the filling during the initial bake.
Processing capsicum requires barrier protection. Wear disposable nitrile gloves when scraping out seeds and white membranes to avoid transferring capsaicin to sensitive skin or eyes. A sharp-edged grapefruit spoon provides leverage for clearing out ribs cleanly without puncturing the outer skin wall.
Baking requires an oven preheated to 350 degrees Fahrenheit for 20 minutes to soften the dense pepper walls. Activating the broiler for the final two minutes browns the bread crumb topping. Watch the surface constantly during broiling to prevent burning.
Budget constraints allow for protein substitution. High-grade lobster meat can be replaced entirely with imitation seafood or finely chopped whitefish without altering the moisture ratio of the cream cheese base.
