Prep Time::20 mins
Cook Time::10 mins
Stand Time::30 mins
Total Time:: 1 hr
Servings::16
Yield::16 jalapeño poppers
Ingredients
Oops! Something went wrong. Our team is working on it.
1 (8 ounce) package reduced-fat cream cheese (Neufchâtel), softened
½ cup shredded Gouda cheese
¼ cup plain Greek-style yogurt
1 tablespoon chopped fresh oregano
1 tablespoon salt-free Italian seasoning
2 cloves garlic, minced
1 pound jalapeno peppers, halved and seeded
2 tablespoons whole-wheat panko bread crumbs
Directions
For filling, stir together cream cheese, gouda, yogurt, oregano, Italian seasoning, and garlic in a bowl.
Transfer filling to a piping bag (fitted with a tip) or a small zip-top plastic bag and snip off a corner. Pipe filling into each pepper half. Put panko in a small dish. Dip peppers, filling sides down, in panko to coat. Lightly coat panko with cooking spray.
Preheat air fryer to 375 degrees F (190 degrees C). Air-fry peppers, panko sides up and working in batches as needed, until tender and lightly browned, about 8 minutes. f you like, garnish with additional fresh herbs.
Cook's Note:
For a kid-friendly version, substitute 12 ounces mini bell peppers for the jalapeño peppers.
Keep cooked poppers warm in a 200 degrees F (200 degrees C) oven while air-frying remaining batches.
Variations:
Parmesan & Parsley Poppers: PARMESAN + PARSLEY + GARLIC-HERB SEASONING
Manchego & Chili-Lime Poppers: MANCHEGO + CILANTRO + CHILI-LIME SEASONING