This is going to be my last healthy recipe for the month of January & it’s actually Super Bowl friendly so you could make it this weekend as well. Just don’t tell the guys they are eating Greek yogurt instead of cream cheese…. I love anything that has to do with jalapenos, normally stuffed jalapenos call for a cream cheese base filling so I put a healthy spin on it with yogurt. Prepare for plenty of pink & red desserts for the month of February.
Stuffed Jalapeno Peppers with Greek Yogurt
8 large jalapeno peppers
1 heaping TBSP fresh cilantro, shredded
8 medium sized shrimp, chopped
1/4 cup corn
1 medium sized tomato, diced
1/2 cup plain Greek yogurt
1 clove garlic, diced
1 tsp sea salt
Extra sharp cheddar cheese, shredded (about a cup)
Preheat your oven to 350, put on latex or rubber gloves & wash, halve & clean the jalapenos. If you don’t wear gloves, your hands could feel like they are on fire for days! I learned that one from experience. Place the halved peppers on a baking sheet, or a foiled one if you don’t want to do clean up. Once these are cleaned I like to stick them in the oven while I prepare the filling.
Combine cilantro, corn, shrimp, tomato, yogurt, garlic, & sea salt in a bowl & mix well. Remove the peppers from the oven, let them cool for about five minutes & fill them with the yogurt mixture.
Put these back in the oven for about 15 minutes. After 15 minutes top them with cheese & pop them back in for another 5 minutes.
Serve hot & enjoy! These babies are hot & will leave you with a mouth on fire!