This lightened-up baked jalapeño popper recipe will be a big hit! They’re stuffed with fresh, herbed cream cheese, and topped with a crispy and irresistible barbecue potato chip topping. Plus, they’re vegetarian and gluten free. Recipe yields 12 stuffed peppers.
Storage suggestions: If you have leftovers (which is unlikely!), they keep well in the refrigerator, covered, for up to 3 days. Gently reheat in the microwave or oven before serving.
Prepare in advance: I haven’t tried, this, but I believe you could stuff the peppers in advance and refrigerate for later. When it’s time to bake, top them with cheese and proceed as written.
Recipe from Cookie and Kate: https://cookieandkate.com/baked-jalapeno-poppers-recipe/