When I realized I was going to have a serious peck of peppers, all ripening at the same time, I knew I needed to find some tasty recipes to use them all up.
We’ve been making these Best Darn Cheddar Jalapeño Stuffed Burgers all summer long. They are a new family favorite and they are FABULOUS! We just can’t seem to get enough of them.
But I needed more tasty ways to use up the bounty of peppers from my garden. A HUGE shout out to natashaskitchen.com for the inspiration for this fabulously delicious appetizer recipe. Not only is it a breeze to whip up these babies, but it’s the perfect solution for using up a plethora of peppers. Hands down, they have fast become one of our absolute favorite appetizers.
Warning: Do not attempt to make these poppers unless you make a truckload of them!!! They will disappear faster than you can say, “Are there any more?” Oh, and don’t leave them unattended in front of your husband…LOL. You’ve been warned!
Not only are they filled with creamy, cheesy goodness to counter the heat from the Jalapeño peppers, but the addition of the smokey bacon to the filling takes their flavor over the top!
Enough talking about them, let’s get started making them already so we can gobble them up!!!!
Start by preheating your oven to 400°F.
Prepare filling:
Combine softened cream cheese, a minced garlic clove or garlic powder, salt, pepper, cheddar cheese, green onion, and crumbled bacon in a mixing bowl.
Stir everything together to form a creamy paste.
Prepare the peppers:
Slice peppers in half lengthwise. Leaving stem intact on one half.
Use a teaspoon to scoop/scrape out the seeds and membrane.
Variation: Use mini red, orange or yellow Bell peppers instead of Jalapeno peppers for a sweeter flavor profile with less heat.
Fill peppers:
Use a spatula to fill each pepper half with filling.
Place filled pepper halves on a cookie sheet or in an oven safe baking dish.
Top each filled pepper half with a generous sprinkle of grated Parmesan cheese.
Bake poppers:
Bake poppers for 20-30 minutes or until filling is hot and bubbly and the Parmesan cheese is lightly toasted and golden brown. Remove from oven and serve hot.
TIP: Don’t toss any leftover filling! Spread it onto sliced sourdough bread, top with grated Parmesan cheese and bake in the oven until cheese is hot and bubbly. Turn oven temperature to broil and toast until light golden brown for a flavorful cheesy bread treat. DELISH!
Jalapeño Poppers
Ingredients
- 10-12 large Jalapeño peppers
- 8 oz. cream cheese, softened
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp pepper
- 4 stalks green onion, sliced
- 1½ cups cheddar cheese, shredded
- ½ lb bacon, cooked and crumbled
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat oven to 400°F.
Prepare filling:
- Combine softened cream cheese, garlic powder, salt, pepper, cheddar cheese, green onion, and crumbled bacon in a mixing bowl. Stir together to form a paste.
Prepare peppers:
- Slice peppers in half lengthwise. Leaving stem intact on one half.
- Use a teaspoon to scoop/scrape out the seeds and membrane.
Fill peppers:
- Use a spatula to fill each pepper half with filling.
- Place filled pepper halves on a cookie sheet or in an oven safe baking dish.
- Top each filled pepper half with a generous sprinkle of grated Parmesan cheese.
Bake poppers:
- Bake poppers for 20-30 minutes or until filling is hot and bubbly and the Parmesan cheese is lightly toasted and golden brown.
- Remove from oven and serve hot.
Notes
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