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Pepper Popper Fingers

 Pepper Popper Fingers
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
24 ServingsPrep: 40 min. Bake: 20 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 95 calories, 8 g fat (4 g saturated fat), 21 mg cholesterol, 141 mg sodium,

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Pepper Popper Fingers (continued)

Nutritional Facts: 3 g carbohydrate, trace fiber, 4 g protein.