Celery Free Goat Cheese Stuffed Jalapeño Poppers

Total time42 min

Prep time20 min

Cook time22 min

Celery Free Goat Cheese Stuffed Jalapeño Poppers

These jalapeño poppers bring serious heat and serious flavor, with smoky spiced ground turkey and creamy goat cheese packed into blistered, tender pepper halves straight from a hot oven. The filling comes together in one small skillet — garlic, cumin, smoked paprika, and turmeric give the turkey a warm, layered depth that pairs beautifully with the tangy richness of the softened goat cheese. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Scallion greens add a mild, fresh bite without any of the usual aromatics that can sneak unwanted ingredients into a dish. A quick roast at 425°F gets the peppers perfectly blistered at the edges while the filling turns golden on top — it's a textural win in every single bite. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got an appetizer that looks impressive but genuinely doesn't take long to pull off.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the poppers

12 large jalapeños (about 3–4 inches each)
1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all

For the filling

½ lb ground turkey
1 tsp extra virgin olive oil
3 scallions (green tops only), thinly sliced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper
4 oz goat cheese, softened

For serving

2 tbsp fresh cilantro, finely chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Arrange the halved jalapeños cut-side up on the prepared baking sheet. Brush the cut surfaces lightly with the 1 tbsp olive oil and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!