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White platter of stuffed jalapeno peppers with a dairy free filling topped with pork rinds.

Stuffed Jalapeno Peppers

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 poppers 1x
  • Category: Appetizers & Snacks
  • Method: Oven
  • Cuisine: American

Description

Stuffed jalapeño peppers with cream cheese, dill & a crunchy topping. These easy jalapeño poppers make a great appetizer or game-day snack!


Ingredients

Scale
  • 12 large jalapenos, top cut off and deseeded
  • 8 ounces plain dairy free cream cheese (I used Kite Hill) or full fat dairy cream cheese (if not doing Whole30)
  • 1 Tablespoon fresh dill, chopped finely
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup pork rinds (this is the brand I used), place in a small zip lock bag and crush with the bottom of a cup

Instructions

  1. Preheat oven to 425 degrees F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a bowl combine the cream cheese, fresh dill, garlic powder, smoked paprika and black pepper together.
  4. Transfer the filling mixture into a small sandwich sized zip lock bag and zip shut, snip off one corner and pipe the filling into the hollowed out jalapenos.
  5. Bake the stuffed jalapenos for 10-12 minutes until they begin to turn golden brown.
  6. Remove from the oven and transfer to a serving dish.
  7. Sprinkle crushed pork rinds over the top of each stuffed jalapeno pepper and serve.

Notes

*If the dairy free cream cheese filling comes out of the oven with a “baked” and non-sticky top layer then mix it up slightly with a fork before sprinkling on the pork rinds so that they will stick.

*Leftovers can be covered and kept in the fridge for up to 3 days. To reheat place in a 300 degree oven for several minutes until warmed through.

Keywords: stuffed jalapeno peppers, jalapeno poppers, stuffed jalapeno peppers keto,

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