Ingredients:

  • 12 large jalapeño peppers, halved and seeds removed
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1/2 teaspoon paprika (optional, for garnish)
  • 4 oz cooked bacon, crumbled (optional)

Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds and membranes (wear gloves to avoid irritation). Arrange the halved peppers on the prepared baking sheet, cut side up.
  3. Prepare the Cheese Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar, grated Parmesan, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
  4. Stuff the Jalapeños: Spoon the cheese mixture into each jalapeño half, filling them generously.
  5. Add Optional Toppings: If using, sprinkle crumbled bacon on top of each stuffed pepper. Optionally, sprinkle paprika for color and a little extra flavor.
  6. Bake: Place the stuffed jalapeños in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the peppers are tender.
  7. Serve: Remove from the oven and allow them to cool slightly. Garnish with fresh chopped cilantro, if desired. Serve warm.

COOKING TIME: 15-20 minutes
PREPPING TIME: 10 minutes
SERVINGS: 6 (2 halves per serving)

Nutritional Information (per serving):

  • Calories: 220 kcal
  • Fat: 19g
  • Protein: 12g
  • Carbohydrates: 4g
    • Fiber: 2g
    • Net Carbs: 2g
  • Sodium: 280mg
  • Cholesterol: 45mg

Enjoy these cheesy, spicy, keto-friendly jalapeños as an appetizer or snack!