Jalapeno Popper Peppers
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I’m a huge fan of jalapeno poppers and I could honestly eat them every day! With my recipe for Jalapeno Popper Peppers, I can have my favorite treat to my heart’s content. These sweet bites of goodness are a wonderful snack or lunch when paired with a bit of protein. They’re a THM:S and don’t need any special ingredients!
My favorite part of this recipe isn’t how quickly it comes together (though that’s awesome too!), but rather the crunch of the peppers and how pretty it looks! This is such a fun way to include veggies in a meal. Mini sweet peppers are my kids FAVORITE veggie to snack on. We tend to fight over the bag in our house. 🙂
I’m starting to think “Spring” with my food, which means lighter meals that include lots of vegetables and pretty colors. This Spring/Summer my boys are starting T-Ball so quick meals are a must. I have a feeling I’ll be using my Crock-Pot quite a bit. If you have a favorite healthy/on plan Crock-Pot recipe, send it my way! 🙂
This recipe is a THM:S, it’s low-carb and keto friendly as well. If you want to switch things up:
- Sub Laughing Cow Cheese for cream cheese
- Use fresh jalapenos
- Include real bacon bits in the mixture or sprinkle on top
Looking for more recipes? Try these!
Pin My Jalapeno Popper Peppers for Later!
- 4 oz. 1/3 Fat Cream Cheese
- Pickled Jalapenos (diced) The amount is up to you! I usually use about 4-5 slices of jalapeno.
- 1/4 C. Shredded Cheddar Cheese
- 1/4 t. Salt
- 1 t. Garlic Powder
- 3-4 Mini Sweet Peppers
- Preheat the oven to 350. Mix together the cream cheese, jalapenos, cheese, and spices. Cut mini sweet peppers in half lengthwise and spoon filling inside each pepper. Bake for 10 minutes or until melty. Enjoy!