This recipe makes baked Low-Carb Jalapeño Poppers stuffed with garlic and cheese goodness. The cream cheese filling is seasoned with the cilantro and garlic and pairs perfectly with the spicy jalapeño vessel. This recipe is suitable for those following a low carb, Keto, Atkins, Banting, gluten free, or vegetarian diet.
Preheat oven to 375 degrees Fahrenheit. Using gloves, trim the stems and slice each Jalapeno in half long-ways. Next, remove all of the light green membrane and the seeds and carefully cut away any of the white ribs inside the peppers. If needed, rinse the peppers to remove any additional seeds.
Next, transfer the Jalapenos to a baking sheet and place them cut-side-up. Bake for 11 minutes then let cool until at least lukewarm before adding the filling.
In the medium bowl, stir together all of the filling ingredients until thoroughly combined.
Using a spoon or clean hands, stuff each pepper with the filling until full and then press down the filling in slightly to ensure that it stays in pepper while baking. Next, sprinkle the additional shredded cheese over each jalapeno. If desired, garnish with additional chopped cilantro.
Finally, bake the stuffed Jalapenos at 375 degrees Fahrenheit for about 20 minutes, or until the cheese on the top begins to brown slightly.