Jalapeno poppers are a great way to get flavor and fats into your dinner. If you’re tired of oily meals and fatty soups, then this will be the perfect break for you. The cream cheese stays soft and delicious on the inside while the heat of the pepper comes through on every bite. You can easily change up the flavor profile of this by changing the type of cheese you use, the spices that go into the cheese mixture, or chopping up some extra cooked bacon and stuffing that inside also.
From prep to table, this will take just over 35 minutes. It’s super simple, super fast, and of course super delicious. If you’re not a fan of spicy, make sure that you completely remove every single seed that’s inside the peppers. The seeds add an acute spiciness that is strong if you’re not used to it. This one’s a classic in my house, and I’m sure it will be in yours, too!
Once the peppers are out of the oven, you can easily create a fast and simple side dish. Drain all of the excess bacon fat from the baking sheet and pour it into a pan. Get it nice and hot and saute some vegetables inside. I ended up using some fresh broccoli florets (chopped small for fast cooking), 1 stalk celery, and 1/3 red pepper. It takes about 4-5 minutes to saute, which is the perfect time while the peppers are cooling off.
It’s also the one month anniversary for Keto-fied! Comfort Foods Made Low Carb. Woo! I’m happy to say that people have really been enjoying the book and finding some new and creative ways to supplement their keto/low carb diets. If you don’t have a copy yet, check it out for yourself – pasta (and not zoodles), pizza, and mock recipes you never thought you’d see again 😉
Yields 8 Spicy Jalapeno Poppers
- 5 oz. Cream Cheese
- 1/4 cup Mozzarella Cheese
- 8 medium Jalapeno Peppers
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 1/2 tsp. Mrs. Dash Table Blend
- 8 slices Bacon
1. Preheat oven to 400F. Wash all of your jalapeno peppers (for this, I am using 8 peppers). Foil a baking sheet and remove the stems of your peppers.
2. Slice each pepper in half, making sure that it is an even cut on each pepper.
3. Using a spoon, scrape out all of the guts of the peppers. You can leave a few seeds inside for extra heat if you’d like.
4. In a bowl, combine 5 oz. Cream Cheese, 1/4 cup Mozzarella Cheese, and spices of your choice. I used 1/4 tsp. Salt, 1/4 tsp. Pepper, and 1/2 tsp. Mrs. Dash Table Blend.
5. Pack the cream cheese mixture into each pepper, creating a mound that the other half will fit on top of.
6. Press the other half of the peppers into the cream cheese mixture, closing the peppers up like they were never cut.
7. Wrap each pepper in bacon, starting from the bottom and working your way up to the top.
8. Bake for 20-25 minutes or until bacon begins it crisp up and is cooked completely. Broil for additional 2-3 minutes to get a darker color and more crisp on the bacon.
9. Serve up – I served with a saute of broccoli, red pepper, and celery in the leftover bacon fat from the baking sheet.
This makes 8 Spicy Jalapeno Poppers. Each jalapeno popper comes out to 182 Calories, 16.5g Fats, 1.3g Net Carbs, and 4.8g Protein.
|Spicy Jalapeno Poppers||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|5 oz. Cream Cheese||500||45||5||0||5||10|
|1/4 cup Mozzarella Cheese||90||6||1||0||1||7|
|8 medium Jalapeno Peppers||32||0||8||4||4||0|
|1/4 tsp. Salt||0||0||0||0||0||0|
|1/4 tsp. Pepper||1||0||0||0||0||0|
|1/2 tsp. Mrs. Dash||3||0||0||0||0||0|
|8 Slices Bacon||828||81||0||0||0||21|
|Per Jalapeno Popper ( /8 )||181.8||16.5||1.8||0.5||1.3||4.8|