Monday, March 15, 2010

Jalapeno Poppers

Peppers, of any kind, are just not my thing. It just so happens that I married a man who grew up eating hot chili peppers off the vine. I have slowly learned to adapt my cooking so his taste buds are still happy (without killing mine in the process!). I have also challenged him to try meals that are not blazing hot, hoping he will realize that there are other flavors out there to be enjoyed! I do think I have been moderately successful in this venture. ;-)


This recipe was from the February newsletter of Clean Eating magazine (which you can sign up to receive free by e-mail through their website). Knowing I'd have no interest in them myself, I thought my husband would enjoy them and decided to give them a whirl.


Curiosity killed the cat here, and I couldn't resist trying one when he said how good they were. Much to my surprise, I thought it was really good and reached back for another one! Is there hope for me, yet?

Jalapeno Poppers
Source: Slightly adapted from Clean Eating Magazine
Yield: 40 poppers

  • 20 medium jalapeño peppers
  • 1 cup spelt flour or whole-wheat flour
  • 1 cup cornmeal, finely ground
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp chile powder
  • 1/2 tsp ground coriander
  • 3/4 cup greek yogurt)
  • 1/4 cup egg whites
  • 3 tbsp raw honey
  • 1/3 cup cilantro sprigs, chopped
  • 3 green onions, thinly sliced (about 1/3 cup)
  • 1 1/4 cup shredded low-fat cheddar cheese, divided
  • 1/3 cup greek yogurt or low-fat sour cream (optional)
  • 1/3 cup all-natural jarred salsa (optional)

1.  Preheat oven to 400°F. 

2. Cut stem end off each jalapeño and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut-side-up on a parchment-lined baking sheet; set aside.

3. In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder and coriander; set aside.

4. In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.

5. Spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling-side-up.

6. Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.

Nutrients per 2 poppers (2 stuffed jalapeño halves):
Calories: 82, Total Fat: 1.5 g, Sat. Fat: 0.5 g, Carbs: 13 g, Fiber: 2 g, Sugars: 4 g, Protein: 4 g, Sodium: 171 mg, Cholesterol: 3.5 mg


  1. Mm, I'm a big fan of jalapeno poppers! Maybe you're getting more into spicy foods :) I know I used to be able to eat spicier when I was younger, and now I've toned it down a bit...,maybe your husband will evolve the same way :-P

  2. YUM! These look awesome. Wanna know what I add to my stuffed peppers sometimes? Tuna! Yup. The taste is awesome.