Spice up your appetizers this week with a Keto-friendly and vegetarian stuffed jalapeño. This is keto, vegetarian AND gluten-free – also they’re freaking delicious. If you’re having friends over double the recipe. This is good for about two people – or one of me.
3 large jalapeños – halved and seeded
1/4 cup whole milk ricotta
1/4 cup shredded parmesan
1/4 cup cream cheese (either the cream cheese whip or softened from the brick)
1/2 teaspoon garlic salt
1/2 cup shredded cheddar cheese
Directions: Preheat oven to 350 degrees.
Top and slice jalapeños in half – seed. (I highly suggest using gloves for this part – DO NOT TOUCH YOUR EYES). Some people prefer to just slice the top 1/4 – 1/3
Mix ricotta, parmesan, cream cheese, garlic salt and egg in a mixing bowl. Spoon into jalapeño halves.
If you halved the jalapeños as I did, I prefer to roll up a little bit of foil and prop up the cut half so all the stuffing doesn’t spill out. Because of the egg, it will chill into a nice creamy consistency that won’t get everywhere, (see
Top with cheddar cheese.
Bake at 350 for 25-30 minutes – until the cheese on top starts to bubble and brown. Cool and serve. Makes 6 jalapeño halves.