Yield: 12 poppers (6 servings)
Protein: ~11-13g per serving (2 poppers)

Ingredients


Jalapeños
6 large jalapeños, halved lengthwise
Olive oil spray
High-Protein Filling
200g low-fat cottage cheese
120g part-skim mozzarella, shredded
80g Brie cheese, rind removed and cubed
60g light cream cheese
30g grated Parmesan
1 scoop (25-30g) unflavored whey protein isolate
1 tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
Pinch of salt
Blueberry Topping
1 cup fresh or frozen blueberries
1 tbsp balsamic vinegar
1 tbsp honey (or sugar-free maple syrup)
1 tsp Dijon mustard
½ tsp lemon zest
Pinch of salt
1 tsp cornstarch mixed with 1 tbsp water (optional for a thicker sauce)
Garnish
2 green onions, sliced


Instructions

  1. Roast the Jalapeños
    Preheat oven to 400°F (200°C).
    Slice jalapeños in half and remove seeds.
    Lightly spray with olive oil.
    Bake for 8-10 minutes until slightly softened.
  2. Make the Filling

Blend together:

Cottage cheese
Cream cheese
Whey protein
Garlic powder
Onion powder
Pepper

Fold in:

Mozzarella
Parmesan
Brie cubes

The mixture should be thick and creamy.

  1. Prepare the Blueberry Compote

In a saucepan combine:

Blueberries
Honey
Balsamic vinegar
Dijon
Lemon zest

Cook over medium heat for 5-7 minutes, stirring occasionally until berries burst.

If needed, stir in the cornstarch slurry and simmer another minute until glossy and thick.

Cool slightly.

  1. Fill & Bake
    Spoon the cheese mixture generously into each jalapeño.
    Bake for 12-15 minutes until bubbling and lightly golden.
    Broil for 1-2 minutes for extra browning.
  2. Finish

Top each popper with a spoonful of blueberry compote and sprinkle with sliced green onions.

Air Fryer Version


Preheat air fryer to 375°F (190°C).
Air fry stuffed jalapeños for 8-10 minutes.
Add blueberry topping after cooking.
Garnish with green onions.
Approximate Nutrition (2 poppers)
Calories: 240
Protein: 11-13g
Carbs: 10g
Fat: 15g
Fiber: 2g
For Even More Protein (15-17g per serving)

Replace the Brie with:

150g light mozzarella
250g cottage cheese
30g whey isolate
Add 2 tbsp Greek yogurt for extra creaminess.