SWEET PEPPER POPPERS
These Sweet Pepper Poppers are the perfect appetizers for parties and family gatherings. Ready in 30 minutes this oven baked party food is easy to make and tastes amazing!
Provided by Julia
Categories Appetizer Party Food
Time 22m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F/200°C.
- Meanwhile: Fry the bacon pieces until cooked.
- Rinse the peppers and cut each of them in half. Make sure to leave the green parts on. Remove the seeds and membranes.
- Mix together cheddar cheese, cream cheese, black pepper and bacon.
- Fill the peppers with the mixture and bake for 10-13 minutes or until heated through and the peppers are soft.
- Best served right away!
Nutrition Facts : Calories 86 kcal, Carbohydrate 1 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 103 mg, Sugar 1 g, ServingSize 1 serving
SWEET HEAT JALAPENO POPPERS
There's heat from the jalapenos, crushed red pepper, and horseradish, but don't you worry, these won't burn your mouth! The cream cheese and sweet apricot tame these down and make them the perfect savory-sweet appetizer. Plus, they are gluten-free!
Provided by France C
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Cut each jalapeno lengthwise. Use a spoon to scrape the seeds and membranes out of the halves. Place jalapeno halves on the prepared baking sheet.
- Combine cream cheese, horseradish, garlic powder, and paprika in a small bowl. Stuff jalapeno halves with the mixture. Wrap each jalapeno with a strip of prosciutto.
- Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes.
- Meanwhile whisk apricot preserves, water, garlic powder, and red pepper flakes together in a small saucepan over medium heat until thickened. Remove from heat and keep sauce warm.
- Place jalapenos on a serving platter and drizzle apricot sauce on top.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 8.8 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 219.3 mg, Sugar 5.4 g
PEPPER POPPERS
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
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.
AIR-FRYER PEPPER POPPERS
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
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.
GRILLED SWEET PEPPER POPPERS
Make and share this Grilled Sweet Pepper Poppers recipe from Food.com.
Provided by Alskann
Categories < 30 Mins
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Spoon sour cream into a 1-quart zip-loc freezer bag; seal and chill.
- Preheat grill to medium-high heat.
- Rinse peppers; cut in half length-wise. Remove seeds and veins.
- Mix together in small bowl cheese, tomato, onion, cilantro and salt.
- Fill pepper halves evenly with cheese mixture; pressing it into hollows.
- Lay filled peppers, cheese side up on grill (I use a grill pan for ease, but it's not necessary).
- Cook until blistered and slightly charred on the bottoms, approximately 3-5 minutes.
- With a wide spatula, move peppers to serving platter.
- Snip 3/4-inch corner off the sour cream bag and pipe evenly over the hot peppers.
- Serve immediately.
Nutrition Facts : Calories 191.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.3, Sodium 455.6, Carbohydrate 22.1, Fiber 6.7, Sugar 15.2, Protein 8.4
SWEET PEPPER POPPERS
Provided by Kelsey Nixon
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
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SWEET PEPPER POPPERS RECIPE - FOOD.COM
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Servings 8-10Total Time 40 minsCategory PeppersCalories 173 per serving
- 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.
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