The best baked jalapeno poppers (they’re gluten free too!)

So many jalapenos!  I got a whole bag full given to me at work and instantly though to make jalapeno poppers.

One recipe I had in mind was from Nicole’s blog.  I saw these little guys a long time ago and haven’t forgotten about them.

I’m not one that likes a lot of spice, so I was a bit worried.  Thankfully these jalapenos were not too hot which made them come out perfect!  They were so good we ate all of the.  Yes all.  Not my proudest moment but every bite was enjoyed.

I’m not sure how you can tell the heat of a pepper, can you?

Baked Jalapeno Poppers (gluten free)
Adapted from Prevention RD

Ingredients

• 12 jalapeno peppers, sliced in half lengthwise
• 5 ounces light cream cheese
• 5 medium scallions, sliced
• 2 ounces shredded  sharp cheddar
• 1 egg, beaten mixed with 1 tbsp water
• 3/4 cup ground millet (half fine, half coarse)
• 1/8 tsp paprika
• 1/8 tsp garlic powder
• 1/8 tsp chili powder
• salt and fresh pepper
• non-stick cooking spray

Directions

1. Preheat oven to 350 F. Cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar and scallions in a medium bowl.
3. Combine millet, paprika, chili powder, garlic powder, salt and pepper in another bowl.
4. Fill peppers with cheese filling with a small spoon or spatula.
5. Dip peppers in egg. Place pepper in millet mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.
6. Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
7. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Yield: 24 jalapeno poppers.

Originally these weren’t gluten free, but I’ve learned to modify recipes based on what I have on hand and ground millet it was.  Turns out, it’s a great idea!

Have you ever used ground millet as a breadcrumb substitute?  Millet is a sweeter grain, especially in flour form.