Coach Stylz' Healthy Jalapeno Poppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Filling Breakstone's 2%, low sodium cottage cheese, 0.5 cupParmesan Cheese, grated, 1 tbsp Scallions, raw, 1 tbsp chopped Garlic, 1 cloveSalt, pepper and other spices to taste Breading1 egg yolk.25 cup Bread crumbs Jalapeno Peppers, 6 peppers
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.
Nutritional Info 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
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