Directions: Preheat the oven to 350 degrees f. Line a baking sheet with parchment paper. 2. Cut the jalapeño peppers in half and clean out the seeds and ribs. 3. In a small …
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This recipe makes baked Low-Carb Jalapeño Poppers stuffed with garlic and cheese goodness. The cream cheese filling is seasoned with the cilantro and garlic and pairs perfectly with the spicy jalapeño vessel. This recipe is suitable for those following a low carb, Keto, Atkins, Banting, gluten free, or vegetarian diet.
To do this, omit the cheddar cheese, wrap in bacon and bake. Make sure you place the jalapeno poppers on a cooling rack on top of your baking sheet to drain the extra bacon grease while they bake! If needed, broil on low at the very end to crisp up the bacon! Start by putting gloves on, I am not kidding.
This recipe is suitable for those following a low carb, Keto, Atkins, Banting, gluten free, or vegetarian diet. Preheat oven to 375 degrees Fahrenheit. Using gloves, trim the stems and slice each Jalapeno in half long-ways. Next, remove all of the light green membrane and the seeds and carefully cut away any of the white ribs inside the peppers.
You’ll need cream cheese, cheddar, garlic powder, and onion powder. Just stir it all together until smooth and creamy and then spoon it into the jalapeno halves. These are bacon-wrapped jalapeno poppers, so you’re going to need: BACON! Slice your bacon slices in half and wrap each half around a pepper. I love using my air fryer to make this recipe.