- 10–12 jalapeño peppers, stemmed removed, sliced in ½ length-wise and seeds removed
- 1 package turkey bacon (optional*)
- ½-1 cup goat feta
- ½-1 cup shredded goat cheese
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- salt and pepper to taste
- Preheat oven to 350 F.
- Line a baking sheet, or two, with parchment paper and set aside.
- In a medium-sized bowl add everything except the jalapeños and turkey bacon, mixing until well-combined.
- Using your hands, fill each halved jalapeño with the cheese mixture.
- Wrap jalapeño with turkey bacon and place on baking sheet.
- Bake for 20 minutes.
- Pair with our Avocado Ranch Dressing
Jalapeño poppers are one of those “naughty” foods that always look and sound so good, but I never buy when I eat out. Between the cheese-like substances a lot of places pack their jalapeños with and the deep frying that often happens, it’s a snack food that I normally steer clear from.
This jalapeño poppers recipe is the perfect food to serve on game night, as an appetizer, when you’re watching a movie or just because. It’s probably one of the healthiest jalapeño popper recipes out there, too.
For starters, we’re going to skip the yellow processed cheese that’s found in most jalapeño popper recipes, and head straight to the good stuff.
These poppers are stuffed with delicious feta and goat cheese. Because goat milk is superior to cow’s milk, that means you’re going to get a ton of calcium and vitamins without the amount of inflammation that cow’s milk can invoke. People who have trouble digesting cow’s milk often find that goat cheese doesn’t bother them in the same way. And feta cheese is one of the healthiest cheeses on the planet!
These stuffed jalapeño peppers are also full of flavor, thanks to a zesty blend of cumin, chili powder, paprika and oregano. I love this spice combination in Tex-Mex inspired recipes like this one.
So we can avoid pork, I’ve used turkey bacon in my jalapeño poppers recipe, but if you can get your hands on beef bacon, that’s a great option, too.
And finally, because every spicy snack needs a cooling dip, this pairs deliciously well with my creamy, homemade avocado ranch dressing. Yes, you need to make this one!
Start by halving the jalapeño peppers and preheating the oven to 350 F. Line one or two baking sheets with parchment paper (depending on how big your peppers are) and set aside.
Mix together all the ingredients, minus the jalapeño peppers and turkey bacon, in a medium-sized bowl, until it’s all well combined.
Then, using your hands and a spoon, stuff each pepper with the cheesy mixture.
Next, wrap each stuffed jalapeño pepper in a slice of turkey bacon.
If you’d like to keep some of the poppers meat-free, you can skip the turkey bacon on some. These jalapeño peppers are tasty even without the bacon. Your vegetarian friends will thank you later!
Bake the poppers for 20 minutes or until the cheese is bubbly, and serve my jalapeño poppers recipe warm with the avocado ranch dressing.
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