Pepper Poppers Recipes

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AIR-FRYER PEPPER POPPERS



Air-Fryer Pepper Poppers image

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

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 2 dozen.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
3/4 cup shredded cheddar cheese
3/4 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
1/4 teaspoon smoked paprika
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs
Optional: Sour cream, French onion dip and ranch salad dressing

Steps:

  • Preheat air fryer to 325°. In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon 1-1/2 to 2 tablespoons into each pepper half. Roll in bread crumbs., Spritz fryer basket with cooking spray. Working in batches if needed, place poppers in a single layer in basket. Cook until cheese is melted and heated through, 15-20 minutes. If desired, serve with sour cream, dip or dressing.

Nutrition Facts : Calories 81 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 145mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

JALAPEñO POPPERS WITH BACON



Jalapeño Poppers with Bacon image

These jalapeño poppers are filled with a cream cheese mixture, topped with crumbled bacon pieces, and then baked to perfection. You won't be able to stop at one!

Provided by Alyssa Rivers

Categories     Appetizer

Time 30m

Number Of Ingredients 8

10 large jalapeños
8 ounce cream cheese (softened)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup shredded cheddar cheese
1/2 pound bacon (cooked and crumbled)
1/4 cup green onions (sliced)

Steps:

  • Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
  • In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
  • Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

Nutrition Facts : Calories 123 kcal, Carbohydrate 1 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 223 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BACON-WRAPPED JALAPENO POPPERS



Bacon-Wrapped Jalapeno Poppers image

Better than the typical poppers.

Provided by videogator

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 30m

Yield 6

Number Of Ingredients 4

½ cup cream cheese
½ cup shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
  • Bake in the preheated oven until bacon is crispy, about 15 minutes.

Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g

PEPPER POPPERS



Pepper Poppers image

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

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 2 dozen.

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 325°. In a large bowl, combine 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, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

Nutrition Facts : Calories 94 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

BAKED JALAPENO POPPERS



Baked Jalapeno Poppers image

Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!

Provided by cheryl

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 40m

Yield 4

Number Of Ingredients 5

cooking spray
12 jalapeno peppers, halved lengthwise and seeded
2 ounces cream cheese, softened
2 ounces shredded Cheddar cheese
¼ cup panko bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
  • Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g

JALAPENO PEPPER POPPERS



Jalapeno Pepper Poppers image

Make and share this Jalapeno Pepper Poppers recipe from Food.com.

Provided by Nancy Van Ess

Categories     Vegetable

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

8 ounces cream cheese, softened
4 ounces sharp cheddar cheese, shredded
4 ounces monterey jack cheese, shredded
6 slices bacon, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 lb fresh jalapeno, seeded (halved lengthwise)
1/2 cup dry breadcrumbs
prepared onion dip or ranch salad dressing

Steps:

  • In a mixing bowl, combine cheeses, bacon and seasonings.; mix well.
  • Spoon about 2 Tbs. into each pepper half.
  • Roll in bread crumbs.
  • Place in a greased 15x10x1" baking pan.
  • Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute for med. and 40 minute for mild.
  • Serve with sour cream or dressing.
  • NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. avoid touching your face. I omit the bacon in this recipe.

Nutrition Facts : Calories 111.4, Fat 9.2, SaturatedFat 4.9, Cholesterol 23.7, Sodium 172.5, Carbohydrate 3.2, Fiber 0.6, Sugar 0.9, Protein 4.3

SPICY SWEET PEPPER POPPERS



Spicy Sweet Pepper Poppers image

These poppers work perfectly as an appetizer or adapted as a main meal by using regular bell peppers. The spicy sausage mixture compliments the sweetness of the peppers and pairs well with a glass of chilled milk.

Provided by got milk?(R)

Categories     Trusted Brands: Recipes and Tips     got milk?®

Time 1h

Yield 15

Number Of Ingredients 13

15 miniature multi-colored sweet peppers, halved lengthwise, seeds removed
2 tablespoons olive oil
½ red onion, diced
3 cloves garlic, crushed
1 pound ground mild Italian sausage
5 button mushrooms, diced
½ cup tomato paste
½ cup tomato sauce
1 teaspoon crushed red pepper
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon freshly ground black pepper
⅛ teaspoon dried thyme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Heat oil in a large pan over medium heat. Add onions and cook until translucent, 3 to 5 minutes. Add garlic and cook 1 more minute. Add Italian sausage and mushrooms; cook until meat is browned, 4 to 6 minutes. Drain.
  • Place drained sausage mixture in a large mixing bowl along with tomato paste, tomato sauce, crushed red peppers, oregano, rosemary, black pepper, and thyme. Mix until well combined.
  • Fill each pepper half with mixture and place on prepared baking sheet.
  • Bake in preheated oven until cooked through, about 30 minutes.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 5.6 g, Cholesterol 11.9 mg, Fat 7.6 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 2.3 g, Sodium 364.4 mg, Sugar 1.9 g

PARTY POPPERS (EASY APPETIZER FOR A CROWD)



Party Poppers (Easy Appetizer For A Crowd) image

Provided by Listotic

Time 1h

Number Of Ingredients 5

1 large bag sweet mini peppers (I buy the 2 pound bag)
2 (8 ounce) packages cream cheese
1 package of bacon (cooked and chopped)
2-3 jalapeños (finely diced)
1 1/2 cups shredded sharp cheddar or pepper jack cheese

Steps:

  • Remove the cream cheese from the fridge and let it sit at room temperature for about 30 minutes. This will make it easier to mix with the other ingredients later.
  • Meanwhile, cook the bacon until it's crispy. I prefer to cook mine in the oven set at 375 degrees on a foil lined baking sheet for about 20 minutes (flip it half way through).
  • While the bacon is cooking, cut the tops off of the mini peppers and clean out the seeds. You can also take this time to finely dice the jalapeños and shred the cheese if you haven't already.
  • Once the bacon is done and cooled a bit, use a large knife to chop it into small bits.
  • In a medium to large bowl, use a spoon to mix together all of your ingredients except for the mini peppers.
  • Use a small spoon or mini spatula to stuff the mini peppers with the mixture.
  • That's it! Enjoy.

MINI BELL PEPPER POPPERS WITH BACON



Mini Bell Pepper Poppers with Bacon image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Nonstick cooking spray, for the baking pan
1 pound mini bell peppers
8 ounces cream cheese, softened
1 1/2 cups shredded sharp Cheddar
5 slices crispy cooked bacon, finely chopped
2 teaspoons finely chopped Fresno pepper
1 tablespoon milk

Steps:

  • Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
  • Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
  • Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
  • Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
  • Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.

ROASTED PEPPER FETA POPPERS



Roasted Pepper Feta Poppers image

Provided by Trisha Yearwood

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Nonstick cooking spray, for the pan
1 pound mini sweet bell peppers
4 cloves garlic
8 ounces feta, crumbled
2 ounces cream cheese, at room temperature
2 tablespoons extra-virgin olive oil
2 pepperoncini peppers, stemmed, plus 1 tablespoon reserved juice
2 tablespoons fresh parsley, chopped, plus extra for garnish
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
  • Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
  • Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
  • Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.

SWEET PEPPER POPPERS



Sweet Pepper Poppers image

Provided by Kelsey Nixon

Categories     appetizer

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 7

10 sweet mini multi-colored peppers (about 8 ounces)
Kosher salt and cracked black pepper
6 ounces goat cheese
1/4 cup ricotta cheese
1 teaspoon fresh thyme leaves, chopped
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
  • Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
  • Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.

JALAPENO PEPPER POPPERS



Jalapeno Pepper Poppers image

Provided by Sandra Lee

Categories     appetizer

Time 1h5m

Yield 12 poppers

Number Of Ingredients 8

12 large jalapeno peppers
4 Cheddar cheese sticks
24 pieces center-cut bacon
1 tablespoon chili powder
1/4 cup sour cream
2 tablespoons cream cheese, softened
2 tablespoons honey
Special equipment: 12 toothpicks, soaked in water for 30 minutes

Steps:

  • Preheat a grill to medium heat.
  • Cut about 1/2-inch off the top each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers.
  • Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole. Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the "plug" at the top end. Take a second piece of bacon and lay it down on a clean work surface. Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks. Sprinkle each with chili powder.
  • Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes.
  • While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl. Mix until well blended and serve with the poppers.
  • Cook's Note: The poppers can also be made in the oven. Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray. Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes.

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