Yield
6 servings (serving size: 2 poppers)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Drain jalapeños. Cut 1/4 inch off stem ends of peppers, reserving stem ends. Carefully remove membranes and seeds, leaving peppers intact.

Step 3

Combine cheeses in a small bowl. Spoon cheese mixture into a zip-top plastic bag; seal. Carefully snip off one bottom corner of bag. Pipe cheese mixture evenly into peppers; replace stem ends, pressing gently to seal.

Step 4

Combine egg substitute and flour in a small bowl, stirring with a whisk. Combine breadcrumbs, garlic powder, salt, and paprika in a shallow bowl.

Step 5

Working with one pepper at a time, dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining peppers, egg mixture, and breadcrumb mixture. Return peppers, one at a time, to egg mixture; dredge in breadcrumb mixture. Place peppers on a baking sheet coated with cooking spray. Lightly coat peppers with cooking spray.

Step 6

Bake peppers at 400° for 15 minutes or until lightly browned.

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