Best Low Fat Jalapeno Poppers Recipes

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-FAT JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Mix together the eggwhites and a tsp water in a small bowl. In a separate bowl, mix together the bread crumbs, salt, pepper, taco/chipotle seasoning and garlic powder. Set aside. Combine cream cheese and diced jalapenos in a small bowl. (Or fat free cheddar shreds if you prefer-calorie count will slightly higher) Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the cheese mixture. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the crumb mixture. Arrange the breaded peppers on a baking sheet. Bake in preheated oven until golden brown, about 15 minutes.