Game of Thrones Dragon Eggs Jalapeño Poppers

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 59
Protein 8b
Fat 3g
Carbs 2g
Total Time

If you’re like me and patiently awaiting for the premiere of the final season of Game of Thrones, then you’re snack/food game is also top of mind.  I made these dragon eggs – using bison meat – as a remixed version of the original turkey jalapeño poppers a while back.  They’re equally delicious, dope and completely customizable for your diet.

I made these on my IG Story earlier this week and y’all requested that I upload the ingredients and steps here.  I only had my trusty GoPro with me so that should explain why the pics don’t look as crispy as others.  But, they’re still legit though and the recipe is even better!  Enjoy and dracarys!


Game of Thrones Dragon Eggs Jalapeño Poppers


Ingredients for 24 Dragon Eggs

  • Filling
    • 1lb lean ground bison (or your choice of protein)
    • 1/2 cup diced onion, raw
    • 2 teaspoons garlic (powder)
    • 1 tablespoon smoked paprika (to make it fiery red)
    • pinch of sea salt & pepper
    • 1/2 cup frozen spinach, completely thawed and SQUEEZED to remove excess water
    • 8oz Greek yogurt cream cheese (or reduced fat cream cheese)
  • 12 jalapeños (halved and seeds removed)
  • 12 slices (beef) bacon (or your choice of bacon)

Set oven to 420F.

Remove the seeds from the jalapeños.

Set a nonstick skillet on medium heat.  Once hot, spray with a little olive oil, then add the bison and onion.  Chop up the meat as it cooks, then sprinkle in garlic, smoked paprika and sea salt & pepper.

Once the meat has fully cooked and is no longer pink, drain the meat (if necessary – though it shouldn’t be since it’s lean) and add it to a large bowl along with spinach and cream cheese.  Mix.

Use a tablespoon to stuff each jalapeño half with the filling.  Repeat.  Slice bacon down the middle (vertically) to create 2  thin pieces.

Wrap ONE slice around the piece of bacon.  Repeat.

Place the poppers on a baking sheet lined with parchment paper and bake for 15 to 20 minutes, until you see the edges of the bacon began to crisp.

Allow them to cool slightly before enjoying!


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