Light Hot Poppers as prepared on News Channel 11 at Noon


10-12 Jalapeno peppers, sliced in half lengthwise and seeded

1 – 8oz package softened light (low fat) cream cheese

½ cup shredded cheddar cheese – divided

Juice of one lime


Prepare peppers by slicing in half lengthwise and removing the seeds/membrane. Set aside to be filled later.

Preheat oven to 350 degrees – (these can be cooked on the grill)

Mix the cream cheese, ¼ cup shredded cheddar cheese and lime juice.

Fill each pepper with the cream cheese mixture and place in foil lined baking pan.

Lightly cover each pepper with the remaining shredded cheese.

Place uncovered in oven for 15-20 minutes until the cheese is bubbly  and slightly brown.

The longer you cook the peppers the milder the taste.  If hotter taste is desired cook  until cheese is just melted.

Nutrition information:  Serving = 2 pepper  halves


  • Calories 9
  • Total Fat 0 g
  • Saturated Fat 2.4 g
  • Polyunsaturated Fat 0.1 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0 mg
  • Sodium 6 mg
  • Potassium 5 mg
  • Total Carbohydrate 0 g
  • Dietary Fiber 0.6 g
  • Protein 2 g

Recipe and nutritional information provided by Registered Dietician Carol Carter with Wellmont Diabetes Treatment Centers.

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