Feta stuffed jalapeno peppers makes a delicious alternative to jalapeno poppers as well as being low carb and gluten free.
These jalapeno stuffed feta cheese appetisers are a hot, creamy salty delight in your mouth. Sprinkled with Parmesan cheese for a crunchy topping these are made to delight and tantalise your palette. They are so easy to make too. Mix up the topping, stuff and bake. As simple as that really.
- 10 Jalapeno peppers
- 3 oz (84g) Cream cheese
- 4 oz (112g) Feta cheese
- 2 tablespoons Parmesan cheese
- 2 tablespoons Parsley
- 1/2 teaspoon Garlic powder
Pre-heat the oven to 220C/425F degrees.
Cut the jalapeno peppers in half and scoop out the seeds and membranes.
In a bowl mix the cream cheese with the feta until blended and smooth.
Add the garlic powder and parsley and stir through.
Spoon the cheese mixture into the jalapenos.
Sprinkle with the Parmesan cheese.
Place the jalapenos onto a parchment lined baking tray.
Bake for 18-20 minutes.
Nutritional Info per jalapeno half : 30 calories, 2g Fat, 1g Protein, 0.9g Total Carbs, 0.2g Fibre, 0.7g Net Carbs