Classic Jalapeño Poppers

These Classic Jalapeño Poppers are cheesy and creamy with a hint of spice! They are perfect as an appetizer, side dish, or for anything else you can think of!


How To Make:

  1. To begin, preheat your oven to 400 Fahrenheit.
  2. Next, take your jalapeño peppers and cut off the top stem.
  3. Slice them long ways (vertically) into either halves or fourths, depending on the size of your peppers. (remember they will shrink a tiny bit in the oven)
  4. Remove all of the seeds from the halved peppers. (If you would like them EXTRA spicy then feel free to keep a few in!)
  5. Next, in a large bowl mix together the cream cheese, Parmesan cheese, and spices.
  6. Fill each pepper with the mixture. (I filled each one with about a tbsp.)
  7. wrap your uncooked (or cooked) bacon around each pepper, securing it with a toothpick if necessary.
  8. Line a baking sheet with aluminum foil or parchment paper and place the peppers on.
  9. Bake around 12-20 min, just until the bacon is crispy, the peppers have softened, and the cream cheese mixture is a bit golden.
  10. Let cool and enjoy!

Spicy warning:

The spice level of this dish depends on your peppers. Some jalapeños are more spicy than others. It is just the luck of the draw! If you wish to make it more spicy, than feel free to keep some seeds in or add a Tbsp of hot sauce or cayenne into the cream cheese mixture before baking.


Classic Jalapeño Poppers

Serving size: 10

Prep Time: 15 min

Total Time: 20 ish min

INGREDIENTS:

  • 5 Whole Jalapeños
  • 1 8oz Block of Cream Cheese
  • 1/2 Cup Parmesan Cheese
  • 1 Box of Uncooked Bacon
  • 1/2 Tbsp Garlic powder
  • Salt and pepper (to taste)

DIRECTIONS:

  1. Preheat oven to 400F
  2. Slice jalapeños and remove seeds
  3. Mix cream cheese, Parmesan, and spices together
  4. Fill each jalapeño with the mixture
  5. Wrap the bacon around filled peppers and hold in place with a toothpick if necessary
  6. Bake for 12-20 min until bacon is cooked
  7. Let cool and enjoy!

Check out more recipes here…

Healthy Egg Muffins

It’s back-to-school time, and we all know what that means… on-the-go breakfasts!

“I don’t have time for breakfast!” Is this ringing a bell?! With everyone going back to work and school, breakfast can be put on the back burner. It is hard to find the time to make a balanced breakfast every morning, am I right? Never fear!! These egg muffins are delicious, filling, low cal, and lots of other delicious adjectives!They are the perfect meal prep breakfast and can be stored up to 5 days in the fridge or 2 weeks in the freezer!

Classic Egg Muffins

Serving: 12 muffins

Prep Time: less than 10 min

Total time: 30 min


Ingredients:

  • 16 oz liquid egg whites
  • 3 cups chopped spinach
  • 1 package of cherry tomatoes
  • 1 cup shredded cheese

Directions:

  1. Pre-heat oven to 350 F and grease a muffin tin to prevent sticking
  2. Cut your cherry tomatoes into halves and start the assembly process
  3. Start by adding a mix of spinach and tomatoes to each tin until 3/4 full
  4. Next, pour in liquid egg whites until almost full and sprinkle with cheese
  5. Bake at 350 F for 20-25 min
  6. Let cool and enjoy!!

There are a million different flavor combos you could use for this recipe… here are a few of my favorites!!

Ham and cheese

Pizza (cheese, pepperoni, marinara)

Greek (ham, feta, tomatoes, olives)

Tag me @wheatisforwimps on Instagram to see all of your amazing variations!!