Jalapeño pepper(s)- 10 large, about 3 1/2 to 4 inches long each

Neufchâtel cheese- 4 oz, softened

Light blue cheese salad dressing- 2 Tbsp

Hot sauce-2 Tbsp

Cooked skinless boneless chicken breast(s)- 5 oz, finely chopped

Uncooked scallion(s)1 -¼ cup(s), chopped

Smoked paprika- ¼ tsp


  1. Preheat the oven to 375°F. Line a large sheet pan with parchment paper. Cut each pepper in half lengthwise; scoop out the seeds and membranes and discard. Arrange the pepper halves cut side up on the pan.
  2. In a medium bowl, combine the Neufchatel, blue cheese dressing, and hot sauce, stirring until smooth; stir in the chicken and scallions. Spoon the filling evenly into the pepper halves; sprinkle evenly with the smoked paprika. Bake at 375°F until the filling is heated through and the peppers are crisp-tender, 15 to 18 minutes.
  3. Serving size: 1 jalapeño popper 1 ww point

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