DirectionsStep1Preheat oven to 350F.Step2Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.Step3Combine cream cheese, cheddar and scallions in a medium bowl.Step4Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.Step5Fill peppers with cheese filling with a small spoon or spatula.Step6Dip peppers in egg beaters.Step7Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.Step8Spray a baking pan with oil spray. (I lined my pan with parchment for easier cleanup)Step9Lightly spray the peppers with a little more oil spray.Step10Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.Step11*I used 1/4 cup more panko to make it easier to coat, then I was left with 1/4 cup which was tossed and not calculated in the nutritional infoIngredientsIngredients12 Jalapeno Peppers (sliced in half lengthwise)4 ½ ouncesLight Cream Cheese5 Medium Scallions (green part only, sliced)2 ouncesLow Fat Sharp Cheddar (shredded, I used Cabot 50%)½ cupEgg Whites (or egg beaters, beaten)½ cupPanko Crumbs0.12 teaspoonPaprika0.12 teaspoonGarlic Powder0.12 teaspoonChili Powderadd Salt And Fresh Pepperadd sprayOilSee moreNutritionalNutritional73 Calories6 gTotal Fat16 mgCholesterol2.1 gCarbohydrate108 mgSodium3.1 gProteinFrom skinnytaste.comRecipeDirectionsIngredientsNutritional
Low Sodium Chicken Stuffed Jalapeno Popper…
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