Quick, easy, inexpensive and surprisingly cheesy recipe. Can be used with any white fish, I just happened to have Tilapia handy.

Submitted by LEXIBELLE715

This was adapted from a recipe I got out of the Oct. 2008 issue of Family Circle Magazine. I switched the veg. oil with olive oil and used Morton lite salt instead of reg. salt to lower the sodium. I also figured it into 6 servings instead of 4.

Submitted by CAROLJTD40

Chef Meg Galvin turned this member-submitted recipe into a hearty entree that's bursting with flavor by reducing the amount of oil used and changing some of the cooking techniques to maximize taste.

Submitted by CHEF_MEG

OH MAN, this is restaurant good!

Submitted by NINEOF12

Submitted by MZQUIETSTORM

High Protein and low fat salad, great on a whole wheat pita.

Submitted by HOY916

4 ww points

Submitted by LAUREY1

crunchy and satisfying

Submitted by BLUEBIRD88K

Submitted by CALIDREAMER76

I make a variation of this each time, but this is my favorite combo so far. I have also tried filling with rice, chicken, zucchini... whatever i happen to have. Filling without the shrimp and vegetables is just a basic jalapeno popper without breading. I have experimented with breading too, but it looks messier, takes longer, and is less healthy. (I almost never follow a recipe and do it differently each time, so take my measurements "with a grain of salt.")

Submitted by KRSCOMP

Simple and Healthy

Submitted by GORGEOUS_MESS