Stuffed jalapeños – keto recipe

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 egg

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 off the pepper lengthwise, seed and stuff the remaining portion with the stem – making a cute little boat. That’s prettier, and totally up to you. I prefer this method because there’s less pepper waste.

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 picture).

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.

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