Pepper Popper Fingers Recipe
Pepper Popper Fingers Recipe photo by Taste of Home

Pepper Popper Fingers Recipe

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Our Test Kitchen had a hand in making these Halloween-inspired jalapeno poppers. They're baked instead of fried so making them is a snap. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 6 bacon strips, cooked and crumbled
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 12 medium jalapeno peppers, stems removed, halved lengthwise and seeded
  • 1/2 cup dry bread crumbs
  • 2 tablespoons ketchup
  • 1/4 cup sliced almonds

Nutritional Facts

1 serving (1 each) equals 95 calories, 8 g fat (4 g saturated fat), 21 mg cholesterol, 141 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a large bowl, combine the cheeses, bacon and seasonings. Spoon about 1 tablespoonful into each pepper half. Dip tops of stuffed peppers into bread crumbs.
  2. Place a small amount of ketchup at the end of each popper; top with a sliced almond to resemble a fingernail. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20-25 minutes or until golden brown. Yield: 2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pepper Popper Fingers in Taste of Home's Halloween Annual 2006, p14

Reviews for Pepper Popper Fingers

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 22, 2013

"This is a super yummy recipe! I make this dish every year for Halloween and they go fast! I do broil them at the end of the cook time to brown them a little bit more. And the ketchup adds a nice sweetness too.

When I make them for other occasions, I usually serve them with ranch.
Enjoy!"

MY REVIEW
Reviewed Jun. 13, 2012

"JALAPENO PEPPERS ARE OUR FAVORITE!

COOKED, PICKLED OR RAW, WE LIKE THEM. THE ONLY THING I CHANGED WAS TO USE CORNFLAKE CRUMBS INSTEAD OF BREAD CRUMBS. (DIDN'T HAVE ANY) IT GAVE THE POPPERS A LITTLE CRNCHY CRUST. THE RECIPE MADE TOO MUCH FOR US SO I USED HALF FOR A CHEESE BALL WITH CRACKERS, YUMMY! (DIDN'T DO THE NAIL THING, IT'S JUNE)"

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