Original vs. Substitute Sam
Stuffed peppers are an one of my favorites, but they are a lot of work so when I make them I make A LOT. Packed with lean protein sources and one helluva spicy kick, Jalapeno Pepper Poppers have significantly less calories and saturated fat than traditional recipes.
- 18g of protein per serving
- Greek yogurt provides quality protein and healthy probiotics
- 80% less fat by using turkey bacon, cottage cheese, and low fat cheese blends
Seeing summer days slowly slip away sucks, but thankfully fall is just around the corner which means two things:
1. Vikings Football
2. Farmers Markets
Since the Vikings are now 0-3 and Christian Ponder cashed in his 1st round paycheck for a hot girlfriend and a house on Lake Minnetonka I guess that leaves Farmers Markets.
My old roommate Sam and his fiance, Anna, brought me to the farmers market by Target Field where the deals are ridiculous. It was like buying dollars on the penny!
$.50 for a HUGE sweet potato? $3 for a grocery bag full of jalapeno peppers?
These weren’t just any old jalapenos either. They were matured, with beautiful cracks and deep colors of red that mean one thing… SPICE!
With that amount of high quality jalapenos and my newest gift–The Pepper Daddy–my next move was logical.
1. Place oven rack in a middle-low position, pre-heat oven to 425 F and fill a large bowl or sink with water to rinse and store jalapenos after cleaning
2. Cut the tops off the jalapenos and use a small knife or peeler to hollow the inside of each jalapeno. It’s important to find jalapenos with large tops for easy cleaning and filling.
- 12 large jalapenos (400g)
3. In a bowl combine chopped bacon, scallions, Greek yogurt, cottage cheese, cumin, and salt and mix well (taste the mix to adjust flavoring as necessary)
- 4 slices of turkey bacon finely chopped
- 1/3 C finely chopped scallions (50g)
- 3/4 C Oikos non-fat Plain Greek Yogurt (175g)
- 3/4 C cottage cheese (175g)
- 2 TSP cumin
- 1 TSP salt
4. Using a small spoon, fill each jalapeno with mix from step 3 and use a skewer or straw to push filling to the bottom of each jalapeno
5. Place finished jalapeno peppers in The Pepper Daddy and place the rack in oven
6. Bake at 425 F for 35 minutes (until peppers begin to roast and develop a brown coat)
I love cooking food that’s healthy and delicious, but I’ve got a lot to learn and it’s way more fun to hear ideas for recipes and improvements from YOU!