Jalapeno Poppers, Cauliflower Poppers, Bell Pepper Poppers

Jalapeno Poppers

  • 12 jalapeno peppers
  • 5 medium scallions, green parts only
  • 2 oz. shredded low-fat sharp cheddar cheese
  • 4.5 oz. light cream cheese
  • ½ cup egg substitute
  • ½ cup panko breadcrumbs
  • 1/8 teas. paprika
  • 1/8 teas. chili powder
  • 1/8 teas. garlic powder
  • salt and pepper to taste

Preheat oven to 350 degrees F. Put on some rubber gloves and cut the jalapeno pepper in half lengthwise and scoop out the seeds and membrane. You can remove gloves after scooping the peppers. Slice the green parts of the scallions. In a medium bowl combine the cream cheese, cheddar cheese and scallions. In another bowl combine the panko breadcrumbs, paprika, chili powder, garlic powder and salt and pepper. Use a small spoon or spatula to fill the jalapeno peppers with the cheese mixture. Dip the filled pepper in the egg substitute and then place the peppers in the breadcrumb mixture. Lightly coat the peppers with the breadcrumb mixture.

Spray a baking pan with cooking spray. Place the coated peppers on the prepared pan and spray the peppers with cooking spray. Place baking pan in preheated oven and bake until the poppers are golden, and the cheese is oozing out, about 20-25 minutes. Serve immediately while the poppers are hot.
Recipe makes 12 servings Estimated WW Smart points 1 per serving.

Cauliflower Poppers

  • 1 head cauliflower
  • ½ teas. chili powder
  • ½ teas. ground cumin
  • salt and pepper to taste

Wash cauliflower and cut into florets. Place these florets in a bowl. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. Sprinkle the chili powder, cumin and salt and pepper over the cauliflower florets and toss to coat. Place the cauliflower florets on the baking sheet and spray lightly with cooking spray. Place baking sheet in preheated oven and bake the cauliflower until it is tender, about 10 minutes. Stir the cauliflower once during baking.
Recipe makes 8 servings Estimated WW Smart points 1 per serving.

Bell Pepper Poppers

  • 12 mini sweet peppers
  • 2 slices turkey bacon
  • 4 oz. fat-free cream cheese at room temperature
  • 2 oz. soft goat cheese at room temperature
  • 1 slice whole wheat bread, toasted
  • ½ cup diced onion
  • 1 Tbsp. grated Parmesan cheese
  • ¼ teas. red pepper flakes
  • 1 clove garlic, minced

Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray and set aside. Wash the peppers, slice each pepper in half lengthwise and scoop out the seeds and membrane. Spray a skillet with cooking spray and place over medium heat. Add the turkey bacon and cook until the bacon is crisp. Drain the bacon on paper towels and set the bacon aside. Dice the crisp bacon. Add the onions to the pan used to cook the bacon. If necessary, add more cooking spray. Cook the onions until they are translucent, stirring occasionally. Remove onions from skillet and set aside. Mix the cream cheese and goat cheese together in a small bowl. Stir in the diced bacon, onions and red pepper flakes.

Grind the toasted bread in a food processor with the garlic and parmesan cheese and set aside in a small bowl. Spoon about 1 tablespoon of the cheese mixture into each pepper half. Lightly press the cheese filled side of the pepper into the breadcrumb mixture. Place the bell pepper poppers on the prepared baking sheet with the breadcrumb side up. Spray the poppers lightly with cooking spray. Place baking sheet in preheated oven and bake until he peppers have softened and the breadcrumbs are golden brown, about 20 minutes.
Recipe makes 12 servings Estimated WW Smart points 1 per serving.