Remember when I made Stuffed Jalapeños Peppers
they were delicious and I couldn’t stop thinking about them.
I want to make them all the time! It’s such a great appetizer.
In trying to keep some of my snacking healthier, are you laughing…I am!
I made a fat free version of stuffed jalapeños,
they are DELICIOUS!
Really you must make them!
Now I can make them more often and not feel like they are competing
with all the sweet treats I LOVE to splurge my calories on.
My trainer friend Tammy would love to know I made a healthy alternative! If you know her, see her, or maybe feel like emailing her, tell her I’m making the effort. I’d appreciate it 🙂 LOL!!!
My target by the way is to not devour a bag of potato chips a day
along with all the sweet treats in my kitchen.
Some days it’s hard, but they needs to be a taste tester on ever recipe, right?
This whole post has me laughing 🙂
I believe my target right now is to try and make the items I can better for me, sometimes I win, sometimes the brownies win (you do know how much I love brownies!) I’ve tried to make them healthier remember? I’m trying to alter lots of recipes and the results are really going well so far.
One of my secret ingredients has been Fat Free Yogurt, I love Fage (pronounced “fah-yeh”) and no they aren’t paying me to say so 🙂 It’s thick and rich tasting but certainly on the tangy side. I’ve found using it to replace the fattening part of the recipe is working well.
These Fat Free Stuffed Jalapeño Peppers were filled with Fage yogurt mixed with diced onion and garlic mixed with salt and pepper. I topped them off with some fresh cilantro. Baked them at 400 for 15-20 minutes.
I cut in half and seeded six jalapeños, mixed about 4 oz fage with 1/4 cup diced onion and one clove minced garlic, s&p.
I typically would use turkey bacon, but I was trying to be really good here, remember.
It worked!!!! I was being good and they turned out to be delicious! They were a huge hit 🙂
I am so excited. My KIDS LOVED them. Who knew my kids would like stuffed jalapeños, the weren’t too spicy, once the rib and seeds are removed and then cooked until tender. I just may have to make some more tomorrow!
Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle,Emile Henry, Rouxbe and ManPans