Grilled Jalapeño Popper Recipe
Servings: 8 whole peppers, 16 halves
Prep time: About 12 minutes
Cook time: About 6-7 minutes
SITE NOTE: If jalapenos are too hot for you (I’m with you!) you can substitute with regular bell peppers or banana pepeprs!
What You’ll Need:
- 8 jalapeno peppers, halved and seeded (remove ALL seeds!)
- 4 ounces of fresh goat cheese
- 3 ounces of low fat cream cheese
- 1/4 cup of parmesean cheese
- 4 fresh chives, finely chopped
- 1/2 roasted red pepper, finely chopped
- 1 teaspoon of sage
- Salt and Pepper
- Cooking spray
How to Make Them:
- Spray grill (or grill pan if doing this indoors) with cooking spray.
- REMOVE all seeds from jalapenos by rinsing them off. Be sure to wear gloves when handling peppers so your hands don’t burn (which I did not). Arrange body side up (so you can fill them) on the grill pan.
- Mix together the cheeses, sage and salt and pepper. Using a small spoon, fill each pepper with cheese. Top with roasted red pepper and chives. Add a dash more of salt and pepper.
- Grill (or broil) for 5-7 minutes, until cheese is slightly browned and peppers are softened.
- Eat (if you dare) and enjoy! Just make sure you have a glass of water/milk beside you!
Nutritional information [per 2 peppers]: 86 calories, 5 grams of fat, 4 grams of carbohydrates and 7 grams of protein.