Jalapeno Poppers

Jalapeno Poppers

4 Reviews
From: EatingWell Magazine January/February 2010

Spicy peppers get a cooldown from the creamy bean-and-cheese filling in our healthier version of jalapeno poppers.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 12-18 whole fresh jalapeño
  • 1 cup nonfat refried beans
  • 1 cup shredded Monterey Jack or extra-sharp Cheddar cheese
  • 1 scallion, sliced
  • 1 teaspoon salt, divided
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup fine cornmeal
  • Olive oil or canola oil cooking spray


  • Active

  • Ready In

  1. Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on High until just softened, about 5 minutes.
  2. Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.
  3. When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well). Fill each pepper with about 1 tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling.
  4. Preheat oven to 450 °F. Coat a large rimmed baking sheet with cooking spray.
  5. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray.
  6. Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.
  • Make Ahead Tip: Cover and refrigerate the filling (Step 2) for up to 1 day.
  • Kitchen tip: Touching hot peppers can “burn” your hands. Wear rubber gloves or wash your hands thoroughly after handling them.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 popper
  • Per serving: 87 calories; 4 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 5 g protein; 26 mcg folate; 36 mg cholesterol; 1 g sugars; 0 g added sugars; 275 IU vitamin A; 17 mg vitamin C; 85 mg calcium; 1 mg iron; 329 mg sodium; 124 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch, 1/2 high fat meat

Reviews 4

February 03, 2012
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By: EatingWell User
YUM! I too enjoyed them with Basmati rice in the stuffing. I didn't microwave them for a full five minutes. I like them to have little more rigidity when I'm stuffing them. They soften up to my liking after they've cooked in the oven. Pros: Very tasty Cons: I don't use cooking spray - Blech!!
March 07, 2011
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By: EatingWell User
Excellent Healthy Poppers Really enjoyed this recipe! I agree with one reviewer who says it is a good base recipe to add your own flare too. I'm not saying it is not good as is, but we all have favorite popper recipes that are less healthy, so this healthy recipe could be adapted to your liking. As another reviewer mentioned, I also had difficulty getting the flour to stick to anything but the filling. I have seen other recipes where you dip into egg, then flour, then egg again, then the corn meal. I will try that next time. Another variation I would like to try is to wrap the popper in Prosciutto before coating with the flour and corn meal. I do not to buy canned food due to BPA's, so I made my own refried beans from dried. Search "refried beans" on Eating Well and you will find Golden Chicken with Spicy Refried Beans - these are the refried beans that I made - they were wonderful. Pros: Easy, tasty,
June 20, 2010
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By: EatingWell User
My whole family loves these. We use small sweet peppers for my daughter and hot ones for the more brave. We use different fillings too, and have even used different breading each time we have made them, but the overall recipe is great. We would have never figured out to cook them in the microwave first and a lot of other details that this recipe gives. A great base recipe to build upon and be creative!
February 16, 2010
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By: EatingWell User
How the heck did you get the coating to stick to the peppers? I added some brown rice to the filling so it wasn't so gooey. The flavor was excellent and the crunch from the little bit of coating was great. Just wish more coating stayed on.