Enjoy a healthy, tasty twist on this classic party finger-food. The filling is creamy and rich; the outside's crunchy and crisp. This version is baked and not deep-fried, which is better for you and less messy. When you place the poppers on the baking sheet, make sure you don’t crowd them. The heat of the oven needs to circulate around each popper, crisping and browning the cornflake crust and heating the peppers through. If you’re making these for a party, you can make the filling ahead of time, then fill, dredge, and bake the peppers the day of your gathering.
Olive oil cooking spray
4 spray(s), divided
Reduced fat cheddar cheese
½ cup(s), shredded
Reduced fat whipped cream cheese
Reduced fat mayonnaise
1 item(s), large, beaten
- Preheat the oven to 350ºF. Coat a large baking sheet with cooking spray.
- In a medium bowl, combine the cheddar cheese, cream cheese, and mayonnaise; mix well and set aside. Halve the peppers lengthwise and remove the seeds; fill the peppers with the cheese mixture. (Oil and seeds from the peppers can be irritating—keep your fingers away from your eyes.)
- Place the beaten egg in a shallow dish. Place the cornflake crumbs in a separate shallow dish. Dip the stuffed peppers into the beaten egg and then roll them in cornflake crumbs to coat.
- Transfer the peppers to the prepared baking sheet and them coat with cooking spray. Bake until the filling is bubbly and the outside begins to brown, about 30 minutes. Serve hot.
- Serving size: 1 popper