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Low-Calorie Appetizer Recipes: Jalapeño Poppers, Bacon Pepper Poppers, Crab Stuffed Poppers
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Low-Calorie Appetizer Recipes: Jalapeño Poppers, Bacon Pepper Poppers, Crab Stuffed Poppers

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06.09.11
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We're not going to dispute jalapeño poppers' place in the Amazingly Delicious Foods Hall of Fame -- we're just here to zazzle up the basic recipe a little bit. Change tastes good, people...

Pop-Up Popper Tip! Be very careful while handling jalapeño peppers. Avoid touching your eyes, and wash your hands frequently.

 
 
Big Blue Buffalo Jala' Poppers

PER SERVING (1/4th of recipe, 3 poppers): 106 calories, 3.5g fat, 639mg sodium, 14g carbs, 4.5g fiber, 4.5g sugars, 6.5g protein -- PointsPlus® value 3*

Double your cheesiness, double your spiciness, double your fun, and double your YUM!

Ingredients:
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce, divided
3 tbsp. crumbled blue cheese
6 fresh whole jalapeño peppers
1/2 cup Fiber One Original bran cereal
1/4 tsp. onion powder
1/4 tsp. garlic powder
Dash cayenne pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

Directions:
Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.

In a small bowl, combine cheese wedges with 1 tbsp. hot sauce and mix well. Add blue cheese, stir, and set aside.

Halve the peppers lengthwise, and remove seeds, stems, etc. Wash halves and dry them very well. Evenly spoon and spread cheese mixture into the pepper halves and set aside.

Place cereal and spices in a blender or food processor. Grind to a breadcrumb-like consistency. Transfer crumbs to a plate and set aside.

Pour egg substitute into a shallow bowl. Add remaining 1 tbsp. hot sauce and mix well. One at a time, gently cover pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture. Repeat with remaining pepper halves, evenly placing them on the baking sheet.

Bake in the oven until coating is crispy and pepper halves have softened, 25 - 30 minutes.

Enjoy!

MAKES 4 SERVINGS 

 
 
 
Bacon-Wrapped Pepper Poppers

PER SERVING (1/4th of recipe, 3 poppers): 107 calories, 4.5g fat, 442mg sodium, 7.5g carbs, 1g fiber, 4.5g sugars, 8g protein -- PointsPlus® value 3*

Because really, what DOESN'T taste better with bacon? (Other than lemon meringue pie...)

Ingredients:
1/4 cup fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Creamy Swiss cheese
6 fresh whole jalapeño peppers
6 slices center-cut bacon or turkey bacon

Directions:
Preheat oven to 375 degrees. Spray a large baking sheet with nonstick spray and set aside.

In a small bowl, combine cream cheese with cheese wedges and mix until smooth. Set aside.

Halve the peppers lengthwise, and remove seeds, stems, etc. Wash halves and dry them very well. Evenly spoon and spread cheese mixture into the pepper halves. Set aside.

Cut bacon slices in half widthwise, yielding 12 pieces. Wrap a piece of bacon around each pepper half, and secure with a toothpick if needed.

Evenly place pepper halves on the baking sheet. Bake in the oven until the bacon is just crispy, about 20 minutes.

Serve and enjoy!

MAKES 4 SERVINGS 

 
 
 
Mexi-Crab Stuffed Poppers

PER SERVING (1/4th of recipe, 3 poppers): 107 calories, 1.5g fat, 315mg sodium, 19g carbs, 3.5g fiber, 4.5g sugars, 6.5g protein -- PointsPlus® value 3*

Don't fear these poppers! They only want to love your taste buds!





Ingredients:
Filling
2 oz. roughly chopped imitation crabmeat (about 1/3 cup)
2 wedges The Laughing Cow Light Creamy Swiss cheese
2 tbsp. canned black beans, drained and rinsed
2 tbsp. sweet corn kernels, thawed from frozen
Dash cayenne pepper

Coating/Peppers
6 fresh whole jalapeño peppers
1/4 cup Fiber One Original bran cereal
3 tbsp. yellow cornmeal
1 tsp. taco seasoning mix
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

Directions:
Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.

Combine all filling ingredients in a bowl and mix well. Set aside.

Halve the peppers lengthwise, and remove seeds, stems, etc. Wash halves and dry them very well. Evenly spoon and spread filling into pepper halves. Set aside.

Place cereal in a sealable plastic bag; remove air, and seal. Using a meat mallet (or other heavy utensil), crush cereal to a breadcrumb-like consistency through the bag. Add cornmeal and taco seasoning. Seal and shake to mix. Transfer to a plate and set aside.

Pour egg substitute into a shallow bowl. One at a time, gently cover pepper halves with egg substitute, shake to remove excess, and then coat entirely with crumb mixture. Repeat with remaining pepper halves, evenly placing them on the baking sheet.

Bake in the oven until coating is crispy and pepper halves have softened, 25 - 30 minutes. Enjoy!

MAKES 4 SERVINGS

 
 

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CHEW ON THIS:

Today, June 9th, is not National Jalapeño Poppers Day. But we kinda think it should be, don't you?

Click here for a printable, text-only version of this page.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.


*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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