6 servings (serving size: 2 poppers)

Each pepper gets a double dip in the egg and breadcrumbs for an extra crispy coating. The tip of a paring knife works well for removing the membranes and seeds from peppers.

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.

Ratings & Reviews

saltydog226's Review

February 18, 2013

rstarrlemaitre's Review

April 07, 2011
Yummy and gooey and indulgent, but a little too spicy for my taste (of course I should have known better, working with jalapenos!) I would rather use the same cheese stuffing and breadcrumb coating on something less fiery, like button mushrooms.

dinnerin's Review

November 11, 2010
This recipe is a little tedious, but I love the result. The recipe does say "pickled" AND "whole" jalapenos, but I have never used pickled jalapenos, only fresh ones. I cook them in the oven a little before, then cut the tops off (save them to put back on later) and cut out the membranes and seeds with a sharp knife. They are delicious!