Jalapeño Poppers: High Protein and Easy to Make - Dr. Axe

High-Protein Jalapeño Poppers

Jalapeño poppers recipe

Jalapeño poppers are one of those “naughty” foods that always look and sound so good. But 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 to steer clear from.

Until now.

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.

Healthy? Yep. For a two popper serving, it’s 157 calories and very good macros: 3.5 grams of carbs, 12 grams of fat and 10 grams protein.

Key ingredients

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. These combine to product a Tex-Mex like flavor.

So we can avoid pork, here we use turkey bacon. 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 our creamy, homemade avocado ranch dressing. Yes, you need to make this one!

Jalapeño poppers recipe ingredients - Dr. Axe

How to make jalapeño poppers

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.

Dice up half a white onion. Get out the spices: cumin, chili powder, paprika and oregano.

You’re also going to skip the yellow processed cheese that’s found in most jalapeño popper recipes, and head straight to the good stuff: feta and goat cheese.

Mix together all the ingredients, minus the jalapeño peppers and turkey bacon, in a medium-sized bowl, until it’s all well combined.

Jalapeño poppers recipe step 4 - Dr. Axe

Then, using your hands and a spoon, stuff each pepper with the cheesy mixture. Next, wrap each stuffed jalapeño pepper with 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!

Jalapeño poppers recipe step 6 - Dr. Axe

Bake the poppers for 20 minutes or until the cheese is bubbly, and serve my jalapeño poppers recipe warm with the avocado ranch dressing.

Jalapeño poppers recipe step 7 - Dr. Axe

Other appetizers or game day snacks

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Jalapeño Poppers Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


This jalapeño poppers recipe is the perfect food to serve on game night or as an appetizer for an outdoor meal.


  • 12 jalapeño peppers, stemmed removed, sliced in ½ length-wise and seeds removed
  • ½ white onion, diced
  • 1 package turkey bacon (or beef bacon)
  • ½ cup goat feta
  • ½ cup shredded goat cheese
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon oregano
  • sea salt and pepper to taste


  1. Preheat oven to 350 F.
  2. Line a baking sheet, or two, with parchment paper and set aside.
  3. In a medium-sized bowl add everything except the jalapeños and turkey bacon, mixing until well-combined.
  4. Using your hands, fill each halved jalapeño with the cheese mixture.
  5. Wrap jalapeño with turkey bacon and place on baking sheet.
  6. Bake for 20 minutes.
  7. Pair with our avocado ranch dressing, optional.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican


  • Serving Size: 2 poppers (85 g)
  • Calories: 157
  • Sugar: 1.8 g
  • Sodium: 110 mg (7% DV)
  • Fat: 11.7 g
  • Saturated Fat: 5.7 g
  • Unsaturated Fat: 5.1 g
  • Trans Fat: 0.06 g
  • Carbohydrates: 3.5 g
  • Fiber: 1 g
  • Protein: 10 g
  • Cholesterol: 48 mg

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  1. Michelle on

    Hello, in the picture with ingredients there is another bowl with what looks like diced onions but is not listed in ingredients. Did you add onions as well?

  2. Josephine on

    I can’t wait to make this recipe. For my little grandson I’ll use the other sweet peppers, and the jalapenos for me thanks dr. Axe your wonderful dr.

  3. Josephine on

    Dr. Axe I love your web site! I’m so glad I found you, it started from my grandson needed to have a tonsillectomy. He was put on an inhaler due to asthma, he came home with the prescription to take 4 Puffs a day. I just couldn’t believe it he went from nothing for the last two to three years to four puffs a day. That’s what I found your website I felt that was too much medicine he hasn’t had an attack in years something’s not right, after reading the articles on your site I gather all the information two educate the rest of the family to the importance of improving his diet. Well sad to say that didn’t go over too well, so I just stood my ground and informed his parents that when he was in my care I was not going to give him inhaler because of the devastating effects it has on his little body he’s only 9 years old. Little by little I’ve been making attempts to change and improve his diet, When he was four he went in for his check up for school. His cholesterol levels were off the chart, the doctor set up a appointment for the family to come in to educate on how to feed him. After the meeting I asked the doctor how much of his problem is contributed to eating out three times a day for breakfast, lunch, and dinner. That’s how the other family does it, I cook three times a day.
    Well that was five years ago, I have encouraged everyone who cares for him to go to your site and read some of your articles but it just goes in one ear and out the other so I just put them in God’s hands. God bless you dr. Axe

  4. Bina Eisenberg on

    Make sure you wear gloves when handling peppers or you’ll be trying to figure out how to stop your hands from burning and possibly your mouth or eyes.

  5. Jen on

    This recipe looks interesting. However, I’ll have to hunt down some Beef Bacon to try. Turkey bacon is just not okay in my world! But, I never did care for the cauliflower substitute for mashed potatoes either.

    • Dr. Josh Axe on

      Hi Cheri, we are currently working on creating printable versions of the recipes. This will come soon! For now, you might try copy and pasting the recipe card into a text document so that you don’t have to print the whole article. I hope this helps! Thank you for your patience.

  6. Chris on

    These are my favorite spices and veggie w/ the best cheeses! I am making these this weekend with peppers I have frozen from my vines the previous season!!!


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