Lentil & Bacon Jalapeno Poppers – Lentils.org

Lentil & Bacon Jalapeno Poppers

  By lentilsorg      

July 13, 2015

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  • Prep: 15 Minutes
  • Cook: 20 Minutes
  • 15 Minutes

    20 Minutes

    35 Minutes

  • Yields: 20 pieces


  1. PREHEAT oven to 425ºF (220ºC).
  2. PREPARE jalapenos and place the cut halves face up on a parchment lined baking tray.
  3. IN the bowl of a food processor, combine cream cheese, lentils, garlic, lemon juice, and cumin. Puree until smooth. Transfer puree to a medium bowl and stir in the bacon, cilantro, and ¾ cup (175 mL) grated cheese. Season to taste with salt and pepper.
  4. STUFF the halved peppers with the cream cheese mixture using a spoon or piping bag. Sprinkle with breadcrumbs and remaining cheese.
  5. ROAST in the oven for 15-20 minutes, or until cheese is melted and sides of peppers are slightly charred. Remove from oven and allow to sit for 5 minutes. Garnish with fresh chopped cilantro and serve with a wedge of lemon.


10 whole jalapeno peppers, cut in half, seeds & membranes removed

1 pkg (8 oz/250 g) cream cheese, room temperature

¾ cup (175 mL) cooked split red lentils

1 garlic clove

1 Tbsp (15 mL) lemon juice

¼ tsp (1 mL) cumin

6 slices cooked bacon, chopped

2 Tbsp (30 mL) chopped cilantro

¾ cup (175 mL) grated cheddar cheese

salt & ground black pepper, to taste


¼ cup (60 mL) panko bread crumbs, or regular breadcrumbs

¼ cup (60 mL) grated cheddar cheese


Nutrition Facts

Serving Size1 popper
Sodium230 mg
Potassium63 mg
Protein4 g
Cholesterol20 mg
Sugar1 g
Total Fat8 g
Saturated Fat3.5 g
Total Carbohydrates4 g
Dietary Fiber1 g