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"These creamy and zippy stuffed jalapenos may be the most popular treats I make," asserts Lisa Byington of Port Crane, New York. "My husband is always hinting to me that I should prepare a batch."
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 3 poppers (calculated without sour cream, onion dip or ranch salad dressing) equals 273 calories, 21 g fat (13 g saturated fat), 63 mg cholesterol, 454 mg sodium, 10 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Pepper Poppers in Taste of Home August/September 1998, p64
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Reviewed on Jan. 18, 2012 by searchme2
love it, we baked it for 40 min, and it still had some heat to it. But we couldn't stop eating them!
Reviewed on Dec. 18, 2011 by kerrynjames
These were a hit. We neglected to use the bread crumbs, but they still turned out quite tasty and my friends all loved them. I wouldn't change a thing!
Reviewed on Sep. 14, 2011 by tllamar4
I was looking for a recipe to use up the huge quantity of jalapenos I was getting out of my garden. My husband and I ate half of a cookie sheet before dinner. Delicious!
Reviewed on Jul. 14, 2011 by MommyChef.88
Extremely good. Honestly wouldn't make any changes to this recipe. I did boil the jalapenos though for like 5-7 minutes to take away some of the heat.
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