For a potluck at our church, my husband and I came up with a healthy take on these popular bites.
—JANICE VERNON LAS CRUCES, NM
PREP: 35 MIN. • BAKE: 20 MIN. • MAKES: 2 DOZEN
12 jalapeno peppers
1/2 pound lean ground turkey
1/4 cup finely chopped onion
4 ounces fat-free cream cheese
1 1/3 cups shredded part-skim mozzarella cheese, divided
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
1. Cut jalapenos in half lengthwise, leaving stems intact; discard seeds. Set aside. In a small nonstick skillet over medium heat, cook turkey and onion until meat is no longer pink; drain.
2. In a small bowl, combine the cream cheese, 1/3 cup cheese, cilantro, chili powder, garlic powder, cumin, salt and pepper. Stir in turkey mixture. Spoon generously into pepper halves.
3. Place in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20 minutes for a spicy flavor, 30 minutes for medium and 40 minutes for mild.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1 popper equals 38 cal., 2 g fat (1 g sat. fat), 11 mg chol., 78 mg sodium, 1 g carb., trace fiber, 4 g pro. Diabetic Exchange: 1 lean meat.