Servings: 6 (2 poppers per serving) 

• 12 fresh jalapeño peppers
• 8 oz (1 cup) reduced-fat cream cheese, softened
• 1 cup shredded cheddar cheese (reduced-fat)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 cup whole-grain breadcrumbs
• Cooking spray (olive oil or vegetable oil)
• Chopped fresh cilantro or green onions for garnish (optional)

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Cut the jalapeño peppers in half lengthwise, leaving the stems intact. Remove the seeds and membranes. Be cautious when handling the peppers; wearing gloves can prevent skin irritation.
3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, and black pepper. Mix until well combined.
4. Fill each jalapeño half with the cheese mixture, dividing it evenly among all the pepper halves.
5. Place the whole-grain breadcrumbs in a shallow dish. Roll each stuffed jalapeño half in the breadcrumbs, pressing gently to adhere the breadcrumbs to the cheese mixture.
6. Arrange the coated jalapeño poppers on the prepared baking sheet. Lightly spray the tops of the poppers with cooking spray to help them crisp up during baking.
7. Bake in the preheated oven for about 20 to 25 minutes, or until the poppers are golden brown and the peppers have softened.
8. Let them cool for a few minutes before serving. Garnish with chopped fresh cilantro and/or green onions for added flavor.

Approximate nutrition Information per serving, 2 poppers:*

Calories: Approximately 180; Total Fat: 11g; Saturated Fat: 6g; Cholesterol: 31mg; Sodium: 400mg; Total Carbohydrates: 16g; Dietary Fiber: 2g; Sugars: 2g; Protein: 7g;

*Adjustments can be made to reduce the fat content further by using even lighter cheese or less cream cheese.