Ingredients

The following ingredients have 24 Servings
  • 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

Instruction

  • 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.