Pepper Poppers Recipe

5 37 43
Pepper Poppers Recipe
Pepper Poppers Recipe photo by Taste of Home
Publisher Photo

Pepper Poppers Recipe

Read Reviews
5 37 43
Publisher Photo
These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. —Lisa Byington, Johnson City, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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 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

Directions

In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.
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.
Originally published as Pepper Poppers in Taste of Home August/September 1998, p64

Nutritional Facts

3 each: 273 calories, 21g fat (13g saturated fat), 63mg cholesterol, 454mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 12g protein.

  • 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 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.
Originally published as Pepper Poppers in Taste of Home August/September 1998, p64

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Reviews forPepper Poppers

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MY REVIEW
Psalm127-3 User ID: 7749892 266136
Reviewed May. 20, 2017

"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."

MY REVIEW
603linda User ID: 819056 258783
Reviewed Dec. 29, 2016

"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."

MY REVIEW
Bahiya User ID: 8547112 257004
Reviewed Nov. 20, 2016

"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."

MY REVIEW
ebohuch User ID: 8820941 246852
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."

MY REVIEW
etretired User ID: 8484659 231244
Reviewed Aug. 15, 2015

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

MY REVIEW
nblackburn01 User ID: 8250688 226838
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."

MY REVIEW
Nan Mock User ID: 611392 221406
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!"

MY REVIEW
egancm User ID: 1473730 17822
Reviewed Dec. 26, 2013

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

MY REVIEW
7833louis User ID: 1040763 48482
Reviewed Nov. 30, 2013

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

MY REVIEW
Elise123 User ID: 5856708 47386
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."

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