Coach Stylz' Healthy Jalapeno Poppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 43.2
- Total Fat: 1.0 g
- Cholesterol: 3.2 mg
- Sodium: 152.2 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.7 g
- Protein: 3.3 g
View full nutritional breakdown of Coach Stylz' Healthy Jalapeno Poppers calories by ingredient
Introduction
Craving spicy cheesy goodness but not willing to throw away all the hard work you put in today??? GOOD FOR YOU! Here's a "pretty darn close" alternative to the classic bar food... Jalapeno poppers! Craving spicy cheesy goodness but not willing to throw away all the hard work you put in today??? GOOD FOR YOU! Here's a "pretty darn close" alternative to the classic bar food... Jalapeno poppers!Number of Servings: 6
Ingredients
-
Filling
Breakstone's 2%, low sodium cottage cheese, 0.5 cup
Parmesan Cheese, grated, 1 tbsp
Scallions, raw, 1 tbsp chopped
Garlic, 1 clove
Salt, pepper and other spices to taste
Breading
1 egg yolk
.25 cup Bread crumbs
Jalapeno Peppers, 6 peppers
Tips
Use this same stuffing to make stuffed mushrooms, spread on a whole grain bagel or as a spread on sandwiches!
Directions
Measure the cottage and Parmesan cheese, press the garlic (or mince), chop the scallions finely and mix it all together in a bowl.
Cut the peppers in half lengthwise and get rid of all the seeds and white areas (that's where most of the hotness is - leave some seeds if you want them to burn your face off)
Stuff the peppers with the mixture.
Coat the stuffed peppers in egg yolk then dip them in the bread crumbs. Place breaded peppers on a foil lined cookie sheet and bake at 350 for about 25 mins or until the peppers are soft and the breading is crispy.
Serving Size: makes six 1 pepper servings (but at 43 cal/serving... have a few!)
Number of Servings: 6
Recipe submitted by SparkPeople user JJCOHEN444.
Cut the peppers in half lengthwise and get rid of all the seeds and white areas (that's where most of the hotness is - leave some seeds if you want them to burn your face off)
Stuff the peppers with the mixture.
Coat the stuffed peppers in egg yolk then dip them in the bread crumbs. Place breaded peppers on a foil lined cookie sheet and bake at 350 for about 25 mins or until the peppers are soft and the breading is crispy.
Serving Size: makes six 1 pepper servings (but at 43 cal/serving... have a few!)
Number of Servings: 6
Recipe submitted by SparkPeople user JJCOHEN444.
Member Ratings For This Recipe
-
CD13409004
-
RUTHEY01
