Pepper Poppers Recipe
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 Jones Dairy Farm Dry-Aged 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.
3 each: 273 calories, 21g fat (13g saturated fat), 63mg cholesterol, 454mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 12g protein.
Reviews for Pepper Poppers
"my husband was given a bacon wrapped jalapen? pepper popper a couple of years ago while [email protected] California beach resort. he adored it&was ever grateful for the campers' gesture of sharing. well he's now the camping sharer and looks forward to making these while we camp. THIS RECIPE is going to be a God send as much easier and betcha tastier as well. He'll make them today for cocktails in the afternoon- thank you Lisa Byingron, so very much appreciate this."
"I have been making these for parties for a long time and they are always the first things gone. I make them just as written and they are the the best."
"Been making this since it first appeared. So good! The filling is also pretty tasty on its own. I've made it to serve with crackers."
"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."
"My family wants them every get together. My husband loves them with ground turkey and rice."
"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."
"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!"
"Very yummy! Took them to a party and received many compliments and requests for the recipe."
"These are always requested for every gathering I go to. I make without bread crumbs."
"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."
"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."
"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!"
"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."
"Excellent recipe! I made it for our memorial day cookout, and it was gone within 10 min!"
"This is a favorite for our family-especially when we have fresh peppers from the garden. They can be made ahead and frozen."
"love it, we baked it for 40 min, and it still had some heat to it. But we couldn't stop eating them!"
"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!"
"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."
"my family can't get enough of theseI 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 themhas anyone tried to freeze these? cleaning them is such a pain but well worth it"
"Here is another version of stuffed peppers that is also easy and delicious.Cream Cheese Stuffed Peppers Jalapones Cream Cheese Bacon 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. :)"
"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!"
"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."
"I have made these over and over again throughout the past several years. Everyone loves them! The longer you bake them, the milder they get...so that enables you to make them to your liking. These are one on my FAVORITE recipes of all time!"
"Have made many times! Fantastic!"
"Have made them several times. Love 'em."
"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..."
"i made these for my house warming party and they were the biggest hit and dissappeared very fast! The guys absolutely loved them."
"is this really spicy?"
"is this really spicy?"
"Wonderful! Love these even though they're not deep fried. The best ever!"
"These are wonderful and my brother went one step further and added some chopped pieces of shrimp...delicioso!Jane Preston"
"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."
"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."
"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!"