Jalapeño Poppers with Sun-Dried Tomatoes, Lowfat

Jalapeño poppers

I have been back from Blogher for five days and I can’t seem to find my blogjo. I’ve been really tired all week. I go through weeks of menopausal insomnia for no apparent reason and this cycle started before the conference and continued this week. I don’t cope well with inadequate sleep. I used to be able to stay awake for 36 hours at a time when I delivered babies but now I need my eight hours or I’m toast. To top off the lack of sleep I had a crap week at work. Seriously, who is mean to their gynecologist? I have metal objects near your lady bits and I control your prescriptions. Why would anyone go out of their way to be nasty to a professional that’s genuinely trying to help them? It’s kind of like being mean to your hair stylist! Hello, she has scissors near your eyes and can cut your bangs off faster than you can say, “oh no you better don’t”. Common sense peeps. Play nice, just saying.

Saucy at Saucy Gander and Margot at Gather and Graze are hosting the party and I didn’t want to let my Fiesta Friday friends down so I whipped up a little pepper popper appetizer to bring to the virtual potluck over at The Novice Gardener. If you are entertaining this weekend then try out these delicious snacks or check out the incredible new recipes at The Novice Gardener. You don’t have to be a food blogger to enjoy the recipes at Fiesta Friday.

How was your week? It’s Friday so please enjoy a little piece of Mexican heaven and an icy cold beverage. I’ve reduced the fat and they are low carb with a spicy kick. I promise you won’t miss the bacon that is usually stuffed in poppers. Take what you need and savor every bite.

Jalapeño Poppers with Sun-Dried Tomatoes LowFat

  • Servings: 24 poppers
  • Time: 15 minutes
  • Difficulty: easy
  • Print

Ingredients:
• 12 jalapeño peppers, cut in half lengthwise. Seeds and ribs removed
• 8 oz reduced fat cream cheese, let soften on the counter for 15 minutes.
• 1/2 cup reduced fat shredded sharp cheddar cheese
• 2 tablespoons sun-dried tomato, packed in oil
1/4 cup green onions chopped

Directions
1. Wash and slice peppers. Use gloves to keep your hands from burning. Remove seeds and ribs.
2. Mix remaining ingredients with a fork until combined.
3. Fill each half pepper with a heaping spoonful of cheese mixture.
4. Broil on high until browned on top, about 10 minutes. Watch closely and don’t burn them.
Serving size is 1 pepper

kcal: 31 Carb: 1 gm, Protein: 2 gm , Fat: 2 gm
Weight watchers pp – 1 points

13 responses to “Jalapeño Poppers with Sun-Dried Tomatoes, Lowfat

  1. wish I could get fresh peppers here…

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  2. You are the food Goddess. Please make some for us next week 🙂

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  3. So good. Lovely to meet you, too. Happy Fiesta Friday.

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  4. Pingback: Breakfast Biscuit | Fiesta Friday #27 | The Novice Gardener

  5. If this is what you do when you have no blogjo (and how good a word is that?), you must do even more amazing posts when you get it back! These pipers look absolutely delicious, I can’t imagine I would miss the bacon at all! And look at the FF crowd all wanting one! I hope you are enjoying this week’s party!!

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  6. Sorry to read that you had a tough week Tracey… I had a little meanness sent my way too a couple of days ago (completely uncalled for and inappropriate, but felt gutted all the same that someone would do that to me), so I can certainly relate to how you might have felt!
    So pleased that FF is there to cheer us all up with such amazing food this week. Your Jalapeño Poppers look fantastic – what a flavour punch they must pack! Thanks so much for bringing them along! Cheers, Margot

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