As the sun began its slow descent on a balmy summer evening, Sarah hurriedly prepared her tray of Completely Keto Jalapeño Poppers for the neighborhood potluck party. With a twinkle in her eye and a hint of excitement in her heart, she knew these baked delights would be the star of the gathering.
With meticulous care, she halved the vibrant green jalapeño peppers, carefully scooping out the seeds to make way for the creamy filling. As she mixed together the ricotta, cheddar, and mozzarella cheeses, seasoned with a perfect blend of spices, Sarah couldn’t help but marvel at the tantalizing aroma that filled her kitchen.
With a generous dollop of the rich cheese mixture nestled snugly into each pepper half, Sarah drizzled them with olive oil and sprinkled them with a final flourish of parmesan cheese. As she slid the tray into the oven, she couldn’t wait to see the looks of delight on her neighbors’ faces as they indulged in the spicy, cheesy goodness.
With a satisfied smile, Sarah made her way to the party, eager to share her Completely Keto Jalapeño Poppers with her friends and neighbors. And as she watched them disappear from the tray, she knew that her contribution had brought a little extra joy to the gathering, making it a night to remember.
Ingredients
- 20 jalapeno peppers
- 4 Tbsp olive oil
- 2 tsp onion powder
- 2 tsp salt
- 2 tsp crushed red pepper
- 4 Tbsp parmesian
Filling of pepper
- 2 cup ricotta cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tsp salt
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
Instructions
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Cut each jalapeno into halves by the length and remove all the insides so only the shell of the pepper remains.
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All the filling ingredients should be mixed and spooned into each half pepper.
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Season each jalapeno half with the onion powder, salt, red pepper and parmesian.
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Bake in the oven at 400 degrees for about half an hour. Bake for shorter to be less crispy and longer for more. Serve hot ideally.
Recipe Notes
