Last Updated on July 14, 2022

Warning, these healthy jalapeño poppers are addictive.  But you can enjoy them guilt free as opposed to traditional jalapeno poppers.  Unlike the poppers you can get at a restaurant, these low calorie jalapeno poppers are made with healthy ingredients in a healthy way.

This Skinny Jalapeño Popper Recipe isn’t just crazy good… they taste GREAT and help you fight fat naturally.

This is the perfect low fat, high protein, high fiber recipe any time you’re in the mood for a healthy snack or want to take your tastebuds south of the border.

Why these low calorie jalapeno poppers are healthy

Instead of frying these jalapeno poppers in rancid seed oils that are inflammatory and terrible for you, my recipe calls for the poppers to be roasted.

The roasting process brings out the pepper’s natural sweetness and enhances their flavor like crazy and keeps them low calorie and full of delicious jalapeno pepper flavor.

The jalapeño shells have capsaicin which is why I called them ‘skinny’ poppers because capsaicin naturally boosts metabolism.

But, don’t worry these low calorie Jalapeño Poppers aren’t 5-alarm-fire-on-my-tongue-hot.  First, we’ll remove the sweat-inducing seeds.  Plus the roasting process brings out their natural flavors and reduces the heat slightly.  By stuffing them with healthy filling the heat is reduced even more.

And the filling?  My jalapeno popper’s filling is made with Organic Greek yogurt, which is creamy, rich, and packed with protein.  The richness pairs well with the fiberous shell plus the protein will help keep you feeling satisfied for a long time.  Traditional poppers use cream cheese or sour cream which don’t have as much health benefits or protein… the traditional fillers have more calories per serving, too.

Between the roasted peppers and healthier filling my healthy jalapeño poppers will save you hundreds of calories compared to the full fat, flash fried version.

Healthy Jalapeño Poppers

*organic ingredients recommended*

• 10 Jalapeno Peppers

Filling:

• ½ cup nonfat plain Greek yogurt
• ¼ cup Panko bread crumbs
• ¼ cup Parmesan cheese
• ½ tsp. garlic powder
• 1 dash hot sauce
• pepper to taste

INSTRUCTIONS

• Rinse peppers then pat dry with paper towels.
• Preheat your oven to 350 degrees. While the oven is heating prepare your peppers.
• Cut off the top and stem from the pepper.
• Cut a slit from top to bottom down one side of the pepper.
• Gently pry the pepper open and flatten it exposing the seeds and membranes.
• Use a spoon to scrape all of the white membranes and remove all of the seeds.
• Repeat and clean all of the peppers.
• Rinse to wash away all of the seeds then pat dry with paper towel removing all excess water. Line a baking sheet with foil and arrange the pepper shells evenly on the baking sheet.
• Bake the peppers for 10 minutes.
• During the last 5 minutes begin preparing the filling. In a small bowl combine the Greek yogurt, panko breadcrumbs, Parmesan, garlic, hot sauce, and pepper to taste. Mix until completely blended and creamy.
• Remove the peppers from the oven. Quickly and carefully spoon the filling equally between the jalapeño shells, using all of the mixture.
• Use the back of your spoon to press and shape the filling into the peppers.  When finished, return the peppers into the oven and bake for 10 minutes until the filling begins to turn golden brown.
• During the last few minutes of baking begin preparing the dipping sauce.

Low Calorie Jalapeño Popper Dipping Sauce

• 2 tbsp. chicken on bone broth
• 2 tbsp. nonfat plain Greek yogurt
• 1 tbsp. salsa verde
• 1 tsp. fresh lime juice

INSTRUCTIONS

In a small serving bowl, combine all of the ingredients and stir until completely combined.

When the peppers are golden brown, remove them from the oven. Quickly and carefully use a spatula to arrange them on a serving plate with the dip and serve immediately, while hot.

Print Recipe

HEALTHY JALAPEÑO POPPERS YOU CAN ENJOY GUILT FREE

These baked jalapeño poppers are healthy, delicious and nutritious

Prep Time: 10 minutes mins

Cook Time: 28 minutes mins

Course: Appetizer

Cuisine: American

Keyword: jalapeño

Servings: 20

Author: Christina Carlyle

Ingredients

• 10 Jalapeno Peppers
• ½ cup nonfat plain Greek yogurt
• ¼ cup Panko bread crumbs
• ¼ cup Parmesan cheese
• ½ tsp. garlic powder
• 1 dash hot sauce
• pepper to taste
• 2 tbsp. low sodium chicken broth
• 2 tbsp. nonfat plain Greek yogurt
• 1 tbsp. salsa verde
• 1 tsp. fresh lime juice

Instructions

• Rinse peppers then pat dry with paper towels.
• Preheat your oven to 350 degrees.
• While the oven is heating prepare your peppers.
• Cut off the top and stem from the pepper.
• Cut a slit from top to bottom down one side of the pepper.
• Gently pry the pepper open and flatten it exposing the seeds and membranes.
• Use a spoon to scrape all of the white membranes and remove all of the seeds.
• Repeat and clean all of the peppers. Rinse to wash away all of the seeds then pat dry with paper towel removing all excess water.
• Line a baking sheet with foil and arrange the pepper shells evenly on the baking sheet.
• Bake the peppers for 10 minutes. During the last 5 minutes begin preparing the filling.
• In a small bowl combine the Greek yogurt, panko breadcrumbs, Parmesan, garlic, hot sauce and pepper to taste. Mix until completely blended and creamy.
• Remove the peppers from the oven. Quickly and carefully spoon the filling equally between the jalapeño shells, using all of the mixture. Use the back of your spoon to press and shape the filling into the peppers.  
• When finished, return the peppers into the oven and bake for 10 minutes until the filling begins to turn golden brown.
• During the last few minutes of baking begin preparing the dipping sauce.
• In a small serving bowl, combine all of the dipping sauce ingredients and stir until completely combined.

  When the peppers are golden brown, remove from the oven.
• Quickly and carefully use a spatula to arrange them on a serving plate with the dip and serve immediately, while hot.

Nutrition

Serving: 1g | Calories: 16kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg

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I want to hear what you think about this recipe.  Let me know in the comments.

xxoo

If you like this recipe, you’ll love my other Healthy Recipes, too.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5426284/