Cheesy Rice Stuffed Jalapeno Poppers Food

RICE AND CHEESE STUFFED JALAPEñOS

Steps:

• All you need are a few pantry ingredients and 20 minutes to make these stuffed jalapeño peppers loaded with fluffy Carolina® White Rice and melty Panela cheese. Step 1
• Preheat broiler with oven rack 6-inches away from heat source. Step 2
• With a small knife, cut a slit in each jalapeño from stem to tip. With a small spoon, scoop out the seeds and discard. Step 3
• Stuff each pepper with some of the cooked rice. Step 4
• Cut the cheese into pieces that will fit into peppers. Stuff each pepper with a piece of cheese. Step 5
• Arrange prepared peppers on a baking pan and place under broiler. Broil 2-3 minutes, watching so they do not burn. Step 6
• Remove from oven and top with salsa, sour cream and cilantro. Contents1 Cooking Suggestions2 Tip Cooking Suggestions Peppers can also be prepared on a grill. In a hurry? Skip the broiler and place peppers in the microwave for 1-2 minutes, or until cheese is melted. Substitute Panela with your favorite cheese. Tip Wear a disposable glove when seeding peppers.

CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
• Fill the jalapeños with pepper jack cheese, either melted or cubed.
• Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
• NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
• Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
• Heat oil to 325°F (160°C).
• Fry each jalapeño popper until golden brown (about 2-3 minutes).
• Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
• Season with salt and serve immediately once cooled enough to handle.
• Enjoy!

CHEESY RICE STUFFED JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Prepare rice according to package directions. Allow to cool slightly.
• Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.
• Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.
• Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.
• Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

CHEESY RICE STUFFED JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Prepare rice according to package directions. Allow to cool slightly.
• Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.
• Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.
• Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.
• Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

JOE'S SCREAMING STUFFED JALAPENO POPPERS

Steps:

• Mix cream cheese with chopped garlic, sun-dried tomatoes and a dash of chopped basil. Add a pinch of salt. Mix until the mixture is soft and manageable.
• Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in half. Remove the seeds if you don't want them too hot -- depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling inches.
• Fill either a pastry bag or tool of your choise with the filling. Use something that will allow you to squeeze the filling into the opening of the pepper with ease. Be careful not to overfill as the filling may spurt out while cooking.
• Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak them first to prevent burning on the grill). This also helps prevent the peppers from falling into the grill! Long metal or wood skewers work well for large amounts.
• BBQ the peppers until they are lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking too fast or beginning to burn on a hot grill.
• Serve immediately.

EASY CHEESE-STUFFED JALAPENOS

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

BAKED JALAPENO POPPERS

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.