Low Carb Baked Jalapeno Poppers is a simple, low carb version of our favorite creamy, spicy poppers!
I have made these Low Carb Baked Jalapeno Poppers twice this week. They are SO GOOD! My kids have informed me that they aren’t really poppers because they are not breaded and fried but I argue that they are two out of three parts of a popper (the best parts, I think!) so we will call it a baked jalapeno popper. We definitely agree that they are DELICIOUS. I made them twice this week because we are getting BUNCHES of peppers from the garden. It is actually the Hungarian Wax Peppers that are being so prolific, so I have not been making them with jalapenos lately. (Come on, Jalapenos!) The wax peppers are just a little bit spicy so if you are not a jalapeno/very spicy lover, they would be a great option for you.
Do use caution when cutting hot peppers! Wear gloves and do not touch your eyes or face after handling them. If you forget and touch something sensitive, you will immediately remember this good advice. 🙂
To print the recipe for Low Carb Baked Jalapeno Poppers click HERE.
This recipe was adapted from chefdehome.
Here are some other great low carb appetizers:
12 Jalapeno peppers or any long pepper you like
½ cup shredded cheddar cheese
8 oz cream cheese
¼ tsp garlic powder
¼ tsp onion powder
Line a baking sheet with foil or parchment paper.
Cut the ends off of each pepper and cut in half. Scoop out seeds. Wear gloves and do not touch your eyes!
Combine the cheese and spices.
Using a small spoon, fill each pepper half with the mixture and place them on the baking sheet.
Bake in a preheated 375* oven for 15-20 minutes.
Broil for 2-3 minutes on high to make the cheese brown and bubbly.
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