Ingredients:

  • 1 cup (245g) Non-fat Greek yogurt or blended cottage cheese
  • 1/2 cup (56g) Sharp cheddar cheese, finely shredded
  • 2 cloves (6g) Garlic, minced
  • 1/2 tsp (3g) Onion powder
  • 1/4 tsp (1.5g) Smoked paprika
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 6 large (180g) Jalapeño peppers, halved lengthwise and seeded
  • 6 slices (120g) Turkey bacon, halved lengthwise
  • 1 tbsp (15ml) Extra virgin olive oil

Instructions:

  1. Slice the jalapeños in half and scrape out the seeds and membranes using a spoon.
  2. Toss the jalapeño halves in 1 tbsp (15ml) of olive oil.
  3. Preheat your oven to 400°F (200°C).
  4. Place the Greek yogurt (or blended cottage cheese), shredded cheddar, garlic, onion powder, paprika, salt, and pepper into a food processor.
  5. Blend on high until the mixture is completely smooth and velvety.
  6. Transfer the filling to a bowl and chill for 10 minutes to firm up.
  7. Spoon approximately 1 tbsp (15g) of the filling into each jalapeño cavity, smoothing the top with a spatula.
  8. Wrap a half-slice of bacon tightly around the center of the pepper and secure with a toothpick.
  9. Arrange poppers on a parchment-lined baking sheet and bake for 18–22 minutes until the bacon is mahogany-colored and the pepper skin is blistered.