Baked Jalapeno Poppers Low Fat and Low Calories

Here is a much healthier recipe for jalapeno poppers. The peppers are stuffed with mushrooms, zucchini, corn and manchego cheese. These poppers get baked in the oven. Wouldn't these be nice to serve out by the pool with a margarita. Yum! I think yes!

• Ready In: 30 mins
• Serves: 16
• Yields: 32 poppers

Ingredients

• 16  small  jalapeno peppers
• 2  tablespoons olive oil
• 1  cup mushroom (finely chopped)
• 1⁄2 cup zucchini (finely chopped)
• 1  garlic clove (minced)
• 1  cup corn kernel (fresh or frozen)
• 2  scallions (finely chopped)
• 1  cup manchego cheese (grated)

Directions

1. Preheat oven to 475 degrees. Place the whole peppers with the stems, on a parchment paper lined baking sheet. Drizzle with 1 tbsp of the olive oil. Roast for about 8 minutes, Let cool.
2. Cut peppers in half lengthwise and remove the seeds. Place cut side up on a baking sheet.
3. Heat the remaining oil in a large skillet over medium heat. Cook mushrooms, zucchini, and garlic until tender, about 5 minutes. Add the corn and heat through. Stir in the scallions and half of the cheese.
4. Stuff each pepper half with veggie mixture. Top with remaining cheese. Broil until the cheese is melted and bubbly. Serve immediately.