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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
  • Total Time
    Prep: 40 min. Bake: 20 min.
  • Makes
    2 dozen

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 cup 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 15x10x1-in. baking pan. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 95 calories, 8g fat (4g saturated fat), 21mg cholesterol, 141mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 4g protein.

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