Photo of Broiled jalapeño poppers with black beans and lime cream by WW

Broiled jalapeño poppers with black beans and lime cream

SmartPoints® value per serving
Total Time
28 min
20 min
8 min
An enduring crowd-pleaser, these zesty two-bite nibbles are a staple of game days, a hunting lodge classic, and a cocktail party favorite. Instead of being stuffed with cream cheese and swaddled in bacon, this protein-packed rendition gets stuffed with lightly spiced black beans and finished with a deliciously creamy lime drizzle. If you’re afraid of the heat from the jalapenos, swap in colorful baby bell peppers or fresh banana peppers instead. Add a few fresh cilantro leaves to the scattering of chopped scallions to garnish along with a few lime wedges.


plain fat free Greek yogurt

3 Tbsp

lime zest


fresh lime juice

½ tsp

kosher salt

1 pinch

cooking spray

5 spray(s)

uncooked shallot(s)

2 Tbsp, minced

canned black beans

¾ cup(s), rinsed and drained


3 Tbsp

ground cumin

½ tsp

chili powder

¼ tsp, (plus extra for garnish)

kosher salt

¼ tsp


1 Tbsp, minced

jalapeño pepper(s)

6 large, halved lengthwise and seeded

kosher salt

1 pinch, (or to taste)

black pepper

1 pinch, (or to taste)

uncooked scallion(s)

2 Tbsp, chopped


  1. To make topping, combine yogurt, lime zest and juice, and salt in a bowl; keep chilled until ready to use.
  2. Coat a small nonstick sauté pan with cooking spray; set over medium-high heat. Add shallot to pan; cook, stirring frequently, 2 minutes. Add beans and water to pan; lightly mash beans with a fork. Stir in cumin, chili powder, and salt; reduce heat to low, cover, and simmer 2-3 minutes to heat through (add more water if necessary). Stir in cilantro; keep warm.
  3. Line a broiler pan with foil; coat with cooking spray. Lightly coat jalapenos with cooking spray; season with a pinch each salt and pepper. Place on prepared pan, cut side up; broil 2-inches from heat until lightly charred, about 3 minutes.
  4. Fill jalapeno halves with bean mixture; top each with some lime cream, a pinch chili powder and a few scallions.
  5. Serving size: 2 popper halves

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