Try this easy appetizer that packs a punch. These stuffed jalapeños are the perfect party food. Stuff them early, then pop them in the oven just before guests arrive.
I’m all for appetizers that feature vegetables as the vehicle for toppings, dips, or fillings because they provide flavor, color, and nutrition. Utilizing veggies over refined or processed carbs like chips or crackers also saves calories while adding in the benefit of fiber, vitamins, minerals, and other phytonutrients. Cheese is often one of the first foods folks forego when dieting or considering recipe swaps; in this case, there’s not so much that it makes this recipe unhealthy or high in calories, providing calcium for strong bones and teeth, blood clotting, and nervous system functions while contributing a creamy coolness to the heat of the pepper.Theresa Jackson RD, CSOWM, CDN
- 12 large jalapeño peppers
- 3/4 cup reduced-fat cream cheese
- 2 oz shredded extra sharp reduced-fat cheddar cheese or jack cheese
- 1/4 cup finely minced onion
- 1/4 cup chopped fresh cilantro
- 1/8 tsp salt
- Black pepper to taste
- 1 tsp cumin
Preheat the oven to 375°. Line a baking sheet with foil.
On a flat surface, slice the jalapeños lengthwise (wear rubber gloves). With a small spoon, scrape out the seeds and ribs from each jalapeño and discard. Set jalapeño halves aside.
In a bowl, mix together the cream cheese, half the cheddar cheese, the onion and the cilantro. Stir to combine. Season the mixture with the salt, black pepper and cumin. Stir to combine.
With a spoon, fill the peppers with the cream cheese filling. Arrange the peppers on the baking sheet and sprinkle with the remaining half of the cheddar cheese.
Bake for 8 minutes, or until the cheese is bubbly and lightly browned and the peppers are softened. Cool for 5 minutes before serving.
Yield: 12 servings
Serving Size: 2 jalapeño halves
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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