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) INSTRUCTIONS: 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