Roasted Jalapeño Poppers

The best kinds of recipes are born in times of desperation, don’t you agree? When there are barely any ingredients in the refrigerator and yet growling bellies need to be stuffed. These little poppers were born on one such day. I threw in pretty much everything that I had in the fridge and boy oh boy were the results impressive. Another proof that yummy meals do not have to be tedious and indulgent always. And a wine connoisseur might even appreciate these as nibbles with his Merlot. Here is the recipe for your next dinner party, which will leave the gets impressed for sure.


Roasted Jalapeño Poppers


  • Jalapeno peppers, sectioned vertically- 10 (wear gloves while handling jalapenos to avoid stinging)
  • Eggs, medium sized- 2
  • Baby corn, chopped coarsely- 6
  • Onions, medium sized, chopped fine-1
  • Tomato, medium sized, chopped fine-1
  • Raisins or sultanas - 2 teaspoons
  • Feta cheese, crumbled- 3 tablespoons or as required
  • Salt-1 teaspoon (adjust to taste as Feta is a salty cheese)
  • Oil-2.5 tablespoons


  1. Preheat your oven to 200 degrees centigrade; line a baking dish with foil and keep aside
  2. Heat 1-tablespoon oil in a heavy bottomed pan. Turn the heat to medium-high and add onions
  3. Stir until the onions are translucent and add tomatoes
  4. Stir for another minute and break the eggs into the pan stirring continuously like making scrambled eggs
  5. Add baby corn, reduce the heat to medium-low, cover and cook until the baby corn is 80% done
  6. Add salt and mix well
  7. Turn off the heat and keep aside
  8. With a brush smear some oil both on the inside and outside of the peppers. This helps in even grilling
  9. Spoon in the prepared mixture into the peppers, top with crumbled feta and grill at 200 degrees for around 20 minutes or until the edges of the jalapenos start to soften


Calories (per serving)- 60 Nutrition- Fiber/ Vitamins A, B1, B2, B3, B6, C, K It does wonders for your- Gut/Headaches/Arthritis/Sinus Infection This is “My 3pm/8pm Meal”

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