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Jalapeño halves filled with melted brie and blueberries, topped with fresh thyme leaves.

Blueberry Brie Jalapeño Poppers

Gluten-free blueberry brie jalapeño poppers roast in 42 minutes with creamy brie, a sweet blueberry glaze, and fresh thyme. Serves 12 at 120 calories.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Method

Ingredients
  

  • 12 jalapeño peppers medium, cut in half lengthwise, seeds removed
  • 1 tbsp olive oil 15 ml
  • 1/4 tsp kosher salt 1 g
  • 8 oz brie cheese 225 g, rind discarded, cut into small cubes
  • 1 cup fresh blueberries 150 g, separated into 3/4 cup and 1/4 cup portions
  • 1/4 cup granulated sugar 50 g
  • 1 tbsp fresh lemon juice 15 ml
  • 1 tsp fresh thyme leaves 1 g, for garnish
  • 1/2 tsp black pepper flakes 1 g, for garnish

Method
 

  1. Set oven to 400°F (205°C). Combine the seeded, halved jalapeño peppers with olive oil and kosher salt. Place them cut-side up on a baking sheet lined with parchment. Roast for 8–10 minutes, until tender and bright green.
  2. Take peppers out of oven and fill each cavity completely with diced brie. Put back in oven for 5–7 minutes, until cheese is bubbly, melted, and gooey white.
  3. In a small saucepan over medium heat, mix 3/4 cup blueberries, sugar, and lemon juice. Simmer for 8–10 minutes, mashing lightly, until a thick, dark purple sweet glaze forms.
  4. Take glaze off heat and fold in remaining 1/4 cup whole blueberries until they blister from residual heat. Spoon mixture over the bubbly brie, letting it drip slightly down the pepper sides. Top with fresh thyme leaves and black pepper flakes. Serve immediately.