Jalapeno Poppers Stuffed with Squash and Feta

Spice up your appetizer game with these irresistible Jalapeño Poppers Stuffed with Squash and Feta! This creative twist on a classic favorite combines the smoky heat of jalapeño peppers with the creamy sweetness of roasted butternut squash and the tangy bite of crumbled feta. Topped with a crunchy layer of Parmesan-panko breadcrumbs and baked to golden perfection, these bite-sized flavor bombs are as satisfying as they are unique. Perfect for parties, game-day snacks, or an adventurous side dish, these poppers are easy to prepare in just 45 minutes. Garnish with fresh parsley for an extra pop of color, and watch them disappear from the plate!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 whole Jalapeno peppers
• 1 cup Butternut squash (peeled, seeded, and cubed)
• 0.5 cup Feta cheese (crumbled)
• 1 tablespoon Olive oil
• 1 teaspoon Garlic (minced)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Panko breadcrumbs
• 2 tablespoons Parmesan cheese (grated)
• 1 tablespoon Fresh parsley (chopped, optional garnish)
• 0 as needed Nonstick cooking spray

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly coat with nonstick cooking spray.

Step 2

Place the butternut squash cubes on the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.

Step 3

Roast the squash in the oven for 15 minutes or until tender and slightly caramelized. Remove from the oven and let it cool slightly.

Step 4

While the squash cools, prepare the jalapenos by cutting them in half lengthwise and removing the seeds and membranes. Be careful when handling jalapenos and consider wearing gloves to avoid irritation.

Step 5

Once the squash is cool, mash it in a medium bowl using a fork or potato masher until smooth but slightly chunky.

Step 6

Add the crumbled feta cheese, minced garlic, and a pinch of salt and pepper to the mashed squash. Mix well to combine.

Step 7

Stuff each jalapeno half with about 1-2 teaspoons of the squash and feta mixture, ensuring the filling is level with the edges of the jalapeno.

Step 8

In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese.

Step 9

Sprinkle the breadcrumb mixture evenly over the tops of the stuffed jalapenos, gently pressing down to help it stick.

Step 10

Arrange the stuffed jalapenos on the prepared baking sheet, cut side up.

Step 11

Bake the jalapenos in the oven for 10-12 minutes or until the tops are golden brown and the jalapenos are tender.

Step 12

Remove from the oven and let cool for 5 minutes. Sprinkle with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(574.2g)

Amount per serving	% Daily Value*
Calories	759.7

Total Fat 50.5g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 114.8mg	0%
Sodium 2784.2mg	0%
Total Carbohydrate 57.2g	0%
Dietary Fiber 10.2g	0%
Total Sugars 15.1g
Protein 27.4g	0%

Vitamin D 0IU	0%
Calcium 869.2mg	0%
Iron 4.6mg	0%
Potassium 1430.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 13.8%

Carbs: 28.9%