Total TimePrep: 35 min. Bake: 20 min.
- 12 jalapeno peppers
- 1/2 pound lean ground turkey
- 1/4 cup finely chopped onion
- 4 ounces fat-free cream cheese
- 1-1/3 cups shredded part-skim mozzarella cheese, divided
- 1 tablespoon minced fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Cut jalapenos in half lengthwise, leaving stems intact; discard seeds. Set aside. In a small nonstick skillet over medium heat, cook turkey and onion until meat is no longer pink; drain.
- In a small bowl, combine the cream cheese, 1/3 cup cheese, cilantro, chili powder, garlic powder, cumin, salt and pepper. Stir in turkey mixture. Spoon generously into pepper halves.
- Place in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 38 calories, 2g fat (1g saturated fat), 11mg cholesterol, 78mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 lean meat.
Feb 7, 2015
I think I would use Fino Chorizo.
Jan 17, 2012
Exceptional! Great tip on making them milder by roasting them longer! I've never seen that before! I like that these are baked too! Also, I substituted Vegetable Neufchatel which meets the lighter cream cheese component but also adds a little more flavor with the included vegetables. I never thought Jalapeno poppers would become a favorite, but thanks to this recipe, they are a new staple!
Feb 3, 2010
Really good and way less calories than most pepper poppers.