Recipes

INGREDIENTS:

• 20 medium jalapeño peppers
• 1 cup spelt flour or whole-wheat flour
• 1 cup cornmeal, finely ground
• 1 tsp baking powder
• 1 tsp sea salt
• 1 tsp chile powder
• 1/2 tsp cumin, ground
• 3/4 cup low-fat plain yogurt
• 1/4 cup egg whites
• 3 tbsp raw honey
• 1/3 cup cilantro sprigs, chopped
• 3 green onions, thinly sliced (about 1/3 cup)
• 1 1/4 cup shredded low-fat cheddar cheese, divided
• 1/3 cup low-fat sour cream (optional)
• 1/3 cup all-natural jarred salsa (optional)

SPECIAL EQUIPMENT:

• Plastic gloves

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Wearing gloves, cut stem end off each jalapeño and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut-side-up on a parchment-lined baking sheet; set aside. NOTE: Most of the heat in a jalapeño pepper is in the seeds. By removing the seeds, we’re left with a flavorful pepper with a great little kick. Always wear gloves when handling hot peppers.
3. In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder and cumin; set aside.
4. In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.
5. With gloves, spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling-side-up.
6. Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.