Pepper Poppers
- 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 or yellow mitlas, halved lengthwise and seeded
- 1/2 cup dry bread crumbs
- Sour cream, onion dip or ranch salad dressing
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 15-in. x 10-in. x 1-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
Ranch Dressing. Yield: about 2 dozen.
© Taste of Home 2012
There are many variations. Ben and Julie make a cream cheese mix loaded with shredded carrots, diced red onion, and topped with black olives.
I mix up a cream cheese, onion, and bacon bits. Cooked sausage works well too. They can be either grilled or baked. To reduce the “heat” and cooking time the halvesmcan be precooked and then stuffed. They can also be wrapped with a thin slice of bacon, tooth-picked in place.