Jalapeño Poppers

  • Active Time 40m
  • Total Time 40m

12-18 poppers

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


  • 12-18 whole fresh jalapeño peppers (see Tip)
  • 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


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.

Meanwhile, combine the refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.

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.

Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

Place the flour in a shallow dish. Lightly beat the eggs in another shallow dish. Combine the 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.

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.

Tip: &lt;br&gt;Touching hot peppers can &amp;#8220;burn&amp;#8221; your hands. Wear rubber gloves or wash your hands thoroughly after handling them. <br><br>Make Ahead: Cover and refrigerate the filling (Step 2) for up to 1 day.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10205

nutrition information per serving

87 calories; 4g total fat; 2g total saturated fat; 39mg cholesterol; 419mg sodium; 0g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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