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Healthy Recipes


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Reduced Calorie Baked Jalapeno Poppers

Jalapeño Poppers are a wonderful and popular snack item that are sure to warm you up a bit during colder weather as well as serve as a great snack for game watching and other gatherings. Note: Raw jalapeño peppers can burn sensitive areas. Either make sure to wear gloves or else refrain from touching your face/eyes during the assembly process. And, based on personal experience, if you don't wear gloves be sure to wash your hands BEFORE taking a restroom break! (Yeee-ouch!!)


6 jalapeño peppers
½ cup light cream cheese
¼ cup shredded low fat sharp cheddar cheese
2 egg whites (preferably free range organic eggs)
½ cup panko bread crumbs $3.29 (Pavilions)
¼ tsp. paprika
¼ tsp. garlic powder
¼ tsp. chili powder
¼ tsp. Himalayan or sea salt
¼ tsp. ground black pepper
Extra virgin olive oil

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Preheat over to 350 degrees.

2. Wash jalapeño peppers.

3. Cut jalapeño peppers in half length wise.

4. Scoop out the seeds & membrane (insane in the membrane!). Rinse again to make sure all seeds are removed.

5. In a bowl, mix cream cheese & cheddar cheese.

6. In another bowl, mix panko bread crumbs, paprika, garlic powder, chili powder, salt, and black pepper. Transfer to a plate.

7. Fill peppers with cheese filling using a spoon.*

8. Line baking tray with heavy duty foil and coat lightly with oil.

9. Create an assembly line with the following items in the following order: stuffed peppers, egg whites, panko bread mixture, tray.

10. Dip pepper in egg whites.

11. Coat pepper in panko bread mixture. The top will be more heavily coated than the bottom because of the texture of the peppers.

12. Repeat steps 10 and 11 for each pepper.

13. Place on tray.

14. Bake in the oven for 25 minutes or until golden and cheese is oozing out.

Serving suggestion:

Serve with warm marinara sauce and/or cold ranch dressing.

Serves 4 (3 halves per person).

Original recipe and image source:



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