These are really good, but if you can’t take the heat be sure to get all of the seeds and membranes out.

Pam olive oil
3 oz light cream cheese
1 egg white
1/2 cup low-fat shredded cheddar cheese
8 small jalapeno pepper(s)

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray. In a medium bowl, combine cream cheese, cheddar cheese and egg white; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture. Transfer jalapenos to prepared baking sheet. Bake until filling is bubbly, about 30 minutes. Serve hot. They look like they are done at about 20 minutes but the additional 10 minutes cooks the “raw” taste from peppers.
Yield: 16 poppers. Per popper= 25 Calories; 2g Fat (59.2% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 58mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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