"What is not to love about the hot and spicy? There is something alluring in the thrill of the spicy buzz, the zing that travels up and down your tongue, the tingling of the tastebuds when you eat hot and spicy food." ~Mike Hultquist & Patty Hultquist
Ingredients:
1 (8-oz.) pkg. reduced-fat cream cheese softened
½ cup shredded CHEESE
¼ cup plain Greek-style yogurt
1 Tbsp. chopped fresh HERB
1 tsp. salt-free Seasoning
2 cloves garlic, minced
1 lb. jalapeΓ±o peppers, halved and seeded (about 16 peppers)
2 Tbsp. whole-wheat panko bread crumbs
Directions:
1. For filling, stir together cream cheese, CHEESE, yogurt, HERB, seasoning, and garlic in a bowl.
2. Transfer filling to a piping bag (fitted with a tip) or a small zip-top plastic bag and snip off a corner. Pipe filling into each pepper half. Put panko in a small dish. Dip peppers, filling sides down, in panko to coat. Lightly coat panko with cooking spray.
3. Preheat air fryer to 375°F. Air-fry peppers, panko sides up and working in batches as needed, until tender and lightly browned, about 8 minutes. (Keep cooked poppers warm in a 200°F oven while air-frying remaining batches.)
Garrnish with additional fresh herbs.
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