Light Jalapeno Poppers
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Light Jalapeno Poppers with Sausage


  • 16 Jalapeno Peppers they should be big enough to stuff.
  • 1 lb Ground Chicken Breast
  • 1 onion chopped finely
  • 2 t Coriander Seed
  • 2 t Fennel Seed
  • 1 T Rosemary fresh or dried will work
  • 1 T Oregano
  • 1/2 t Celery Salt
  • 1/2 t Thyme
  • 1 t Sea Salt
  • 1 t Pepper
  • 2 T Reduced Fat Cream Cheese
  • 2 Wedges of Laughing Cow Light Cheese I used Garlic and Herb because that's what we had on hand but I bet the Chipotle one would be great as well


  • Preheat Oven to 375
  • Cut jalapenos in half lengthwise and scrape out the seeds and membrane inside, I've found using a grapefruit spoon to be best. Note: you may want to wear gloves when you do this.
  • Place jalapenos on a cookie sheet and bake in oven for 10-15 minutes.
  • While jalapenos are baking, heat skillet over medium heat and spray with olive oil or non-stick spray. Place chopped onion and ground chicken into skillet and break up finely using spatula.
  • While chicken is cooking, measure out spices into bowl. Once chicken is mostly cooked, add spices to skillet.
  • When chicken is fully cooked, turn skillet down to low heat and add laughing cow and cream cheese, stirring until melted and evenly distributed.
  • Remove Jalapenos from oven.
  • Stuff each Jalapeno with mixture. This will be roughly .5 ounce per Jalapeno.
  • Return stuffed Jalapenos to oven and cook for an additional 10 minutes.
  • Before serving the Light Jalapeno Poppers with Sausage you can lightly grate Parmesan cheese over them if you wish.
  • Enjoy!