The combination of sweet, salty and spicy is delicious in these stuffed Jalapenos. For a non-dairy version, substitute non-dairy ricotta or cashew cream for the dairy ricotta. If you don't need to watch your blood sugar levels, you can use real maple syrup instead of the low carb maple flavored syrup, just don't use maple flavored pancake syrup.
Stuffed Maple Roasted Jalapenos
10-12 large jalapeno pepper, cored but left whole 1/2 cup plus 2 tbsp. ricotta cheese 3/4 tsp. garlic powder 2-1/2 tsp. lime juice unrefined sea salt, to taste 1 tbsp. high heat oil (grapeseed, avocado, refined coconut, etc.) 2 tbsp. low carb maple flavored syrup (maple agave, Lakanto, etc.) or 2 tbsp. low carb syrup plus maple flavoring to taste, about 1/2 teaspoon. Coarse Sea Salt
1. Preheat oven to 400F. Line an 8 x 10-in. baking pan with parchment paper. Set aside. 2. In a small bowl, combine ricotta, egg or vegan substitute, garlic powder, lime juice and salt to taste; mix well.
3. Wearing gloves, cut tops off jalapeños. Carefully scoop out seeds and membranes so peppers don't break; fill with ricotta mixture. Place in parchment lined pan; drizzle with oil.
4. Place in oven and bake 25 - 30 minutes or until the jalapeños are blistered.
5. Drizzle with maple flavored syrup and sprinkle with coarse salt. Serve immediately.
Makes: 10-12 (depending on the size of the jalapenos used to use up all the filling)
Nutrition Facts Serving size: 1/10 of a recipe (1.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Nutritional analysis does not include the salt used since it is "to taste" and is based on using coconut nectar for the sweetener.
Amount Per Serving Calories 54
% Daily Value Total Fat 3g 5% Saturated Fat 1g 6% Cholesterol 7mg 2% Sodium 19mg <1% Potassium 56mg 2% Total Carbohydrates 4.32g 1% Fiber 0.42g 2% Sugar 3g Protein 2g 4%