Denise’s Jalapeño Poppers – GFCFSF

January 18, 2014


Denise's Jalapeño Poppers - GFCFSF

Olive oil
1/2 cup(s) Daiya shredded cheddar cheese
1/4 cup(s) Daiya plain cream cheese
1 Tbsp GFCFSF mayonnaise, like Hellman's Canola or Hain's Mayonnaise
8-10 organic jalapeño pepper(s) OR use bell pepper cut into thick wedges if spicy not tolerated
1-2 eggs
7 Tbsp almond flour OR crushed GFCFSF cereal (rice puffs or corn flakes, if you allow in diet)


Preheat oven to 350ºF. Coat baking sheet with thin layer of olive oil.

In a medium bowl, combine cheddar cheese, cream cheese and mayonnaise; mix well and set aside. Halve peppers lengthwise and remove seeds; fill peppers with cheese mixture. (Oil and seeds from the peppers can be irritating — keep your fingers away from your eyes.)

Beat egg in a shallow dish. Place almond flour in a separate shallow dish. Dip stuffed peppers into egg and then roll in almond flour to coat.

Transfer peppers to prepared baking sheet. Bake until filling is bubbly and outside begins to brown, about 30 minutes. Serve warm.

Denise's Jalapeno Poppers - GFCFSF
Denise's Jalapeno Poppers - GFCFSF