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!
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Recipe Information
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)
- as needed Nonstick cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly coat with nonstick cooking spray.
Place the butternut squash cubes on the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the squash in the oven for 15 minutes or until tender and slightly caramelized. Remove from the oven and let it cool slightly.
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.
Once the squash is cool, mash it in a medium bowl using a fork or potato masher until smooth but slightly chunky.
Add the crumbled feta cheese, minced garlic, and a pinch of salt and pepper to the mashed squash. Mix well to combine.
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.
In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese.
Sprinkle the breadcrumb mixture evenly over the tops of the stuffed jalapenos, gently pressing down to help it stick.
Arrange the stuffed jalapenos on the prepared baking sheet, cut side up.
Bake the jalapenos in the oven for 10-12 minutes or until the tops are golden brown and the jalapenos are tender.
Remove from the oven and let cool for 5 minutes. Sprinkle with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 15.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1431 mg | 30% | |
*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.
