Cat Cora's baked jalapeno poppers

Total Time
55 min
15 min
30 min
This recipe by Cat Cora has been modified and reprinted by WW with permission.


jalapeño pepper(s)

1 medium

crumbled feta cheese

4 tsp

plain fat free Greek yogurt

1 Tbsp

fresh oregano

¼ tsp, finely chopped

garlic powder

1 pinch, or to taste

panko breadcrumbs

2 Tbsp

kosher salt

1 pinch, or to taste

black pepper

1 pinch, or to taste


1 large

plain fat free Greek yogurt

1 Tbsp, for garnish (optional)

fresh lime juice

tsp, or to taste, for garnish (optional)

lime zest

tsp, or to taste, for garnish (optional)


  1. Preheat oven to 350°F.
  2. Cut jalapeño in half lengthwise, cut off stem, and scrape out seeds; set aside.
  3. Combine feta, yogurt, oregano, and garlic powder in a cup. Combine panko, salt and pepper in another cup.
  4. In a small bowl, whisk egg.
  5. Divide cheese mixture between jalapeño halves. Dredge each half in egg mixture, then roll in panko, pressing lightly so panko sticks to jalapeño.
  6. Gently set coated peppers, cut side up, on a small sheet pan. Bake until filling is bubbling and panko is golden, about 30 minutes.
  7. Remove from tray, allow to cool for 10 minutes, and serve while still warm (add an optional topping of plain nonfat Greek yogurt mixed with lime juice, lime zest and salt).
  8. Makes 1 serving (2 poppers).


This recipe is easily scalable to make more poppers – you’ll only need a few eggs though to make a bigger batch.

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