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
The Preparation
- 5 ounces cream cheese, softened
- 1/4 cup mozzarella cheese, grated
- 8 medium jalapeno pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon all-purpose seasoning, like mrs. dash
- 8 ounces bacon
The Execution
1. Preheat oven to 400°F. 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 ounces cream cheese, ¼ cup mozzarella cheese, and spices of your choice. I used ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon 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 to 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 a total of 8 servings of Spicy Jalapeno Poppers. Each serving comes out to be 206 calories, 19.6g fats, 1.6g net carbs, and 5.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 5 ounce cream cheese | 485 | 48.2 | 5.8 | 0 | 5.8 | 8.7 |
| 1/4 cup mozzarella cheese | 84 | 6.3 | 0.6 | 0 | 0.6 | 6.2 |
| 8 medium jalapeno pepper | 35 | 0.4 | 7.8 | 3.4 | 4.4 | 1.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon black pepper | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 1/2 teaspoon all-purpose seasoning | 1 | 0 | 0.3 | 0.2 | 0.1 | 0.1 |
| 8 ounce bacon | 1209 | 105.9 | 0 | 0 | 0 | 60.5 |
| Totals | 1815 | 160.8 | 14.8 | 3.7 | 11.2 | 76.6 |
| Per Serving (/8) | 227 | 20.1 | 1.9 | 0.5 | 1.4 | 9.6 |
Spicy Jalapeno Poppers
Ingredients
- 5 ounce cream cheese softened
- ¼ cup mozzarella cheese grated
- 8 medium jalapeno pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon all-purpose seasoning like mrs. dash
- 8 ounce bacon
Instructions
- Preheat oven to 400F. Wash the jalapeño peppers. Line a baking sheet with foil and remove the stems from the peppers.
- Slice each pepper in half, cutting them as evenly as possible.
- Use a spoon to scrape out the insides of the peppers (you can leave a few seeds for extra heat if you'd like).
- In a bowl, combine the cream cheese, mozzarella, and spices — I used salt, pepper, and Mrs. Dash, but feel free to mix these up!
- Fill half of the pepper halves with the cream cheese mixture, creating a mound that the other halves will fit on top of.
- Close the peppers back up by pressing the empty halves on top.
- Wrap each pepper in bacon, starting from the bottom and working your way up to the top.
- Bake for 20–25 minutes or until the bacon is cooked through and beginning to crisp up. Broil for an additional 2–3 minutes to get a darker color and more crisp on the bacon.
- Serve and enjoy!
