Skinny Baked Jalapeño Poppers

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With Superbowl around the corner, these lightened up Jalapeño Poppers will make the perfect party appetizer. Jalapeño peppers stuffed with cheese, coated with seasoned panko, then baked not fried. You won't miss the full fat version!

With Superbowl around the corner, these lightened up Jalapeño Poppers will make the perfect party appetizer. Jalapeño peppers stuffed with cheese, coated with seasoned panko, then baked not fried. You won’t miss the full fat version!

I love jalapeno poppers so much, I even created these Buffalo Chicken Jalapeno Poppers and this Stuffed Jalepeno Popper Chicken!

This was another recipe request from one of my wonderful readers! You guys rock. I will never run out of ideas thanks to all your requests, just hope I can keep up with all of them.

One important note when making these, wear gloves while handling the peppers. There is nothing worse than touching your eye or lip with jalapeño fingers, trust me, I’ve done it! Also if you have little kids, be careful to discard all the seeds if any fall on the floor. My one year old has a gift for finding every speck on the floor and putting it in her mouth.

These jalapeno poppers can be made ahead of time, then baked when ready to serve. Enjoy!

With Superbowl around the corner, these lightened up Jalapeño Poppers will make the perfect party appetizer. Jalapeño peppers stuffed with cheese, coated with seasoned panko, then baked not fried. You won't miss the full fat version!
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4.89 from 9 votes
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Skinny Baked Jalapeño Poppers

61.5 Cals 4 Protein 5.5 Carbs 2.5 Fats
Total Time: 45 mins
Yield: 12 servings
COURSE: Appetizer
CUISINE: Mexican
With Superbowl around the corner, these lightened up Jalapeño Poppers will make the perfect party appetizer. Jalapeño peppers stuffed with cheese, coated with seasoned panko, then baked not fried. You won't miss the full fat version!

Ingredients

  • 12 jalapeño peppers, sliced in half lengthwise
  • 4.5 oz light cream cheese
  • 5 medium scallions, green part only, sliced
  • 2 oz shredded low fat sharp cheddar, I used Cabot 50%
  • 1/2 cup egg beaters or egg whites, beaten
  • 1/2 cup panko crumbs*
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp chili powder
  • salt and fresh pepper
  • spray oil

Instructions

  • Preheat oven to 350°.
  • Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
  • Combine cream cheese, cheddar and scallions in a medium bowl.
  • Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
  • Fill peppers with cheese filling with a small spoon or spatula.
  • Dip peppers in egg beaters.
  • Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
  • Spray a baking pan with oil spray. (I lined my pan with parchment for easier cleanup)
  • Lightly spray the peppers with a little more oil spray.
  • Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.
  • *I used 1/4 cup more panko to make it easier to coat, then I was left with 1/4 cup which was tossed and not calculated in the nutritional info.

Nutrition

Serving: 2poppers, Calories: 61.5kcal, Carbohydrates: 5.5g, Protein: 4g, Fat: 2.5g, Fiber: 1g
WW Points Plus: 1
Keywords: Vegetarian Meals

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152 comments

  1. I made these for lunch and they were delicious! I did cook them for 40 minutes and they were perfect, the peppers were nicely done and not super spicy.

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  3. The peppers were so hot I couldn’t stand them! I’m trying to bake them longer to help but I’ve already gone nearly 30

  4. These are delicious!!! I know it didn't help the "skinny" part but these were just screaming for a tiny bit of crumbled bacon mixed in with the cream cheese part. Amazing! I also couldn't get the crumbs to stick to the bottom of the jalapenos, even after dusting with cornstarch. No big deal though. What stuck, stuck. What didn't, I just added a tiny bit of extra on top to give a little extra crunch. I baked about 35 minutes to get the peppers nice and soft but the topping golden and crunchy. Will definitely make again!

  5. Made these for my scottish husband after he told me he hadn't even heard of jalapeño poppers. He and I absolutely loved them!! 🙂

  6. These are incredible! Whether you do WW or not, they are absolutely some of the best jalapeño poppers I've had.

  7. Gina These are so good! Most of my friends are extremely picky eaters but they love every recipe i've made from you.

  8. YUM! Looks so delicious! Can these be pre-baked a day in advance? I have a Mexican themed lunch at work but I obviously don't have an oven there. I was thinking I can make them the night before, refrigerate overnight, then keep them out at room temp the next day until lunch time. Any idea?

  9. These are AMAZING!! I made these for some of my friends who prefer "deep fried" everything and they gobbled these up!! 🙂 They couldn't stop raving over these!

  10. I made these today, they are just awesome ……. hot peppers with cheesy inside and crispy crust. Only i wish i would have done better with the crust may be ill add some grated parmesan next time.

  11. I have found that the longer you bake these the milder the pepper becomes. I usually go by this rule, 20 minutes for hot flavor, 30 for medium and 40 for mild. I have made these for years, but can't wait to try the skinny version.

  12. So good! I'm addicted!

  13. Made these last night. Fantastic! I have jalepenos running out my ears from the yard and needed a way to use a bunch! May make this again in the next few days. As many others asked, would be great to know if these could be frozen and then baked later.

  14. Thanks for posting this one and for sharing your recipe. I've been looking for a recipe of that dish. Good thing I stumbled upon in your blog. Professional Moving Company

  15. I've been looking for a good 'poppers' recipe and I think this will fit the bill. I might try to use chorizo in place of the bacon. Buy Argan Oil

  16. Hi Gina! Quick question. In the past, I've made large batches of the traditional poppers when I have an abundance of peppers in the garden. I typically make and fry them, then freeze them and reheat in the oven. Do you think these could be frozen and reheated? My one son and I are typically the only ones who eat them, and we don't need a whole batch between us 🙂

  17. I made these for Thanksgiving and I think it was the best thing we ate all day! I added the 1/2 tsp baking soda as some people suggested. Also, I didn't have a mini muffin tin so I just used a regular. That made about 15 "poppers". So so yummy! They practically disappeared. lesbian novels

  18. This looks fantastic. I've only been vegan for several months and sometimes I want more flavor than plain brown rice. I'm so glad to have found your blog – I studied abroad in Ireland in college and it was one of the greatest experiences of my life.buy amyl nz

  19. I just made these but subbed light mozzarella for cheddar, green onion for scallion, one egg beaten in place of egg beaters and no paprika or garlic powder so used cayenne and chili powder… also added a little crumbled bacon on top. All organic, turned out great and I ate 8 of them >_< – saying something cuz I don't usually eat lot.

  20. Im relatively new to your site…..and I love it!! This is the 6th recipe Ive made, and holy cow these were good!!