Pepperoni Pizza Jalapeno Poppers

Gluten Free
Health score
1%
Pepperoni Pizza Jalapeno Poppers
25 min.
6
205kcal

Suggestions


Are you ready to take your snacking game to the next level? Introducing Pepperoni Pizza Jalapeno Poppers, a mouthwatering treat that combines the bold flavors of pizza with the spicy kick of jalapenos. Perfect for any occasion, these gluten-free poppers are not just a snack; they’re an experience that will tantalize your taste buds and impress your guests.

Imagine biting into a perfectly roasted jalapeno, its smoky flavor complementing a creamy, cheesy filling that’s packed with savory pepperoni and rich Parmesan. Each popper is a delightful explosion of flavor, making them an ideal appetizer for parties, game days, or even a cozy night in. With just 25 minutes of prep and cooking time, you can whip up a batch of these delicious bites in no time!

Whether you’re serving them as an antipasti platter or enjoying them as a late-night snack, these Pepperoni Pizza Jalapeno Poppers are sure to be a hit. Plus, with only 205 calories per serving, you can indulge without the guilt. So grab your ingredients, fire up the oven, and get ready to savor the perfect blend of spice and cheesy goodness!

Ingredients

  • ounces cream cheese at room temperature
  • 12  jalapeno 
  • 0.5 teaspoon kosher salt 
  • 0.3 cup parmesan cheese grated
  • 0.5 cup pepperoni finely chopped

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • toothpicks
  • aluminum foil
  • ziploc bags
  • butter knife
  • measuring spoon

Directions

  1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
  2. Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
  3. Place the cream cheese, pepperoni, Parmesan, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined.
  4. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling.
  5. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more.
  6. Remove from the oven, and remove the toothpicks if desired.
  7. Let cool for 5 minutes before serving.

Nutrition Facts

Calories205kcal
Protein10.79%
Fat80.5%
Carbs8.71%

Properties

Glycemic Index
14.5
Glycemic Load
0.93
Inflammation Score
-6
Nutrition Score
6.9526087227075%

Flavonoids

Luteolin
0.38mg
Quercetin
1.42mg

Nutrients percent of daily need

Calories:205.42kcal
10.27%
Fat:18.63g
28.67%
Saturated Fat:9.97g
62.34%
Carbohydrates:4.53g
1.51%
Net Carbohydrates:3.75g
1.36%
Sugar:2.58g
2.86%
Cholesterol:50.94mg
16.98%
Sodium:535.02mg
23.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.62g
11.24%
Vitamin C:33.21mg
40.25%
Vitamin A:845.53IU
16.91%
Selenium:7.55µg
10.79%
Vitamin E:1.45mg
9.64%
Phosphorus:89.02mg
8.9%
Vitamin B6:0.18mg
8.8%
Vitamin B2:0.15mg
8.54%
Calcium:78.77mg
7.88%
Vitamin K:6.59µg
6.28%
Manganese:0.09mg
4.57%
Potassium:152.84mg
4.37%
Vitamin B12:0.26µg
4.36%
Vitamin B3:0.87mg
4.33%
Vitamin B5:0.43mg
4.29%
Zinc:0.64mg
4.26%
Fiber:0.78g
3.14%
Vitamin B1:0.05mg
3.1%
Folate:11.68µg
2.92%
Magnesium:10.76mg
2.69%
Copper:0.03mg
1.5%
Iron:0.26mg
1.43%
Source:Chow
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