Low Carb Stuffed Jalapenos Recipe!

As promised last week, I’m sharing my Stuffed Jalapeno Poppers recipe with you all this week. I wasn’t happy with the pictures I took last week so I decided to remake a batch and of course, I burnt the tops a bit. Oh well, they still tasted good. I got distracted because I was cooking these at the same time I cooked dinner, I really need to remember that I’m not the best multi-tasker in the world.

The first step is the most important because it will determine how hot the final product will be. Cut the tops off the peppers and cut in half lengthwise to make boats. Then remove seeds and de-vein the peppers. All the heat for the peppers is in those seeds so be sure to remove them if you don’t want them to be spicy. Of course if you DO want them spicy, just put a few seeds into the cream cheese mixture in the next step. The capsaicin in the seeds is supposed to have benefits for joint health and weight loss but I am in no way an expert. All I know is more seeds equals more heat. Now preheat your oven to 350°.

Next fry up 3 pieces of bacon to extra crispy and chop into small pieces. Then mix up an 8oz box of cream cheese with the bacon and a tsp of garlic salt until uniform. Then take a butter knife of spoon and spread the mix into the pepper boats. I sprinkle a little almond meal on top to give it something a little crunchy but my son said it made it taste like I mixed peanut butter into the cream cheese so your mileage may vary.

Put those tasty peppers in the oven on 350° for 20 minutes then turn the broiler on for about 3 minutes to brown the top a bit. DO NOT turn the broiler on and get distracted by playing with the most beautiful grand-daughter in the entire world or you will end up burning the tops. They still taste great but not the most aesthetically pleasing look in the world.