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Pepper Poppers Recipe

Pepper Poppers Recipe

These creamy and zippy stuffed jalapenos may be the most popular treats I make. My husband is always hinting to me that I should prepare a batch. —Lisa Byington, Johnson City, New York
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:8 servings


  • 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 salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 pound fresh jalapenos, halved lengthwise and seeded
  • 1/2 cup dry bread crumbs
  • Sour cream, onion dip or ranch salad dressing


  • 1. In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.
  • 2. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. Serve with sour cream, dip or dressing. Yield: about 2 dozen.
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.

Reviews for Pepper Poppers

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Reviewed Apr. 9, 2016

"I had to (begrudgingly) leave out the bacon as well, but they turned out great and everyone loved them. I followed the advice in other comments to pack them close together and none of them tipped over or rolled out. Baked them for half an hour and there was still a nice kick to them."

Reviewed Aug. 15, 2015

"My family wants them every get together. My husband loves them with ground turkey and rice."

Reviewed May. 24, 2015

"I make something similar to these. I can't stress rolling them in bread crumbs before putting them in the oven. It keeps all the ooey-gooey filling in. I have also wrapped each of my poppers in bacon vs. adding it to the recipe for that bacon pop. These freeze well if made ahead of time."

Reviewed Feb. 26, 2015

"We enjoyed these very much. My daughter made them and found the recipe to be very easy. She omitted the bacon (she's not a fan of it) but they were still quite tasty! The only problem she ran into was that some of the peppers rolled over on the sheet and the contents ran out. I think as long as we keep the peppers close together next time they will all stay up. Thanks for this keeper!"

Reviewed Dec. 26, 2013

"Very yummy! Took them to a party and received many compliments and requests for the recipe."

Reviewed Nov. 30, 2013

"These are always requested for every gathering I go to. I make without bread crumbs."

Reviewed Nov. 7, 2013

"can't make enough of these. They leave the table so quickly! I have used 1/2 bread crumbs and 1/2 panko. Very good."

Reviewed Sep. 10, 2013

"I used low fat cream cheese, cheddar and mozzarella, and turkey bacon. It brought the calorie count down to 151 per 3 poppers. I also used Panko bread crumbs. Perfect!!"

Reviewed Jul. 22, 2013

"I made this wonderful recipe tonight for my husband, son and I. There were no leftovers - very delicious. Thank you for sharing. Will also make for party this weekend."

Reviewed Oct. 25, 2012

"My mother-in-law requests I bring these to EVERY family get together thru out the year! My favorite time to make them is when I have fresh pepers from my garden.YUMMY!"

Reviewed Jul. 5, 2012

"I have made these many times for parties and I always receive compliments. I just sprinkle the bread crumbs over the top instead of rolling them."

Reviewed May. 27, 2012

"Excellent recipe! I made it for our memorial day cookout, and it was gone within 10 min!"

Reviewed Apr. 2, 2012

"This is a favorite for our family-especially when we have fresh peppers from the garden. They can be made ahead and frozen."

Reviewed Jan. 18, 2012

"love it, we baked it for 40 min, and it still had some heat to it. But we couldn't stop eating them!"

Reviewed Dec. 18, 2011

"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 Sep. 14, 2011

"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 Jul. 14, 2011

"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."

Reviewed Mar. 20, 2011

"my family can't get enough of these

I used really long peppers and cut into thirds before rolling in the bread crumbs This was perfect for a large gathering. I took them into work and they were gone so fast some people didn't even get a chance to try them
has anyone tried to freeze these? cleaning them is such a pain but well worth it"

Reviewed Feb. 13, 2011

"these really are good but to make them even better try those panko bread crumbs which you can get in any grocery store near the regular bread crumbs. makes a big difference"

Reviewed Oct. 14, 2010

"Here is another version of stuffed peppers that is also easy and delicious.

 Cream Cheese Stuffed Peppers
Cream Cheese
Cut peppers length ways and clean out seeds and white membranes. I clean the membrane out because I do not care for really hot peppers but you can leave if you want.  Fill pepper halves with cream cheese level with pepper.  Cut bacon strips into thirds.  Wrap a piece of bacon around the pepper overlapping the ends.  I find that if the bacon sets for a short time it is easier to wrap bacon around the pepper by stretching it some.  Place in a greased cooking pan.  Bake at 375 for approx 20 minutes or until bacon is done.  They will not last long so you better get you a few right out of the oven before anyone else appears. :)"

Reviewed Oct. 14, 2010

"These are delicious! I use canned jalapenos so all you have to do is warm them through thus saving time. Also, you don't have to worry as much about the spicy factor because the canned are more mild than fresh. Add a 1/4 tsp. of cumin for an added flavor profile. Enjoy!"

Reviewed Jul. 4, 2010

"My whole family loves these. We make them a few times a year and alway double the recipe. It takes me quite a bit longer than 15 mins to put these together, but they are worth it."

Reviewed Jun. 7, 2010

"I have made these over and over again throughout the past several years. Everyone loves them! The longer you bake them, the milder they that enables you to make them to your liking. These are one on my FAVORITE recipes of all time!"

Reviewed Apr. 28, 2010

"Have made many times! Fantastic!"

Reviewed Feb. 27, 2010

"Have made them several times. Love 'em."

Reviewed Dec. 9, 2009

"We made it with 1/3 to 1/2 pound of cooked bulk sausage instead of the bacon. Turned out nicely. They were a bit too spicy, so I stuck them back in the oven for another 15 or so minutes and that baked a lot of the "kick" out of them. I wonder if they would taste good using banana peppers instead of jalapenos..."

Reviewed Nov. 27, 2009

"i made these for my house warming party and they were the biggest hit and dissappeared very fast! The guys absolutely loved them."

Reviewed Sep. 19, 2009

"is this really spicy?"

Reviewed Sep. 19, 2009

"is this really spicy?"

Reviewed Jul. 2, 2009

"Wonderful! Love these even though they're not deep fried. The best ever!"

Reviewed Jun. 25, 2009

"These are wonderful and my brother went one step further and added some chopped pieces of shrimp...delicioso!

Jane Preston"

Reviewed Jun. 21, 2009

"All I can say is YUM! My husband said this was my best appetizer, ever.So easy and so tasty. Thanks for the great recipe."

Reviewed Jan. 31, 2009

"Excellent!!! Whenever we serve these they are a big hit, and never any leftover. The last time I made these for my son and his friends they ate them without baking them first."

Reviewed Jul. 3, 2008

"These are amazing! I found this recipe in the magazine several years ago and I make them every 4th of July and when we have girls weekends. Everyone says they are the best they ever had!"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.