Cheesy Rice Stuffed Jalapeno Poppers Recipes

EASY CHEESE-STUFFED JALAPENOS

Easy Cheese-Stuffed Jalapenos image

A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 5

Ingredients

24 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY

Cheese-Stuffed Jalapeño Poppers Recipe by Tasty image

Here's what you need: jalapeño peppers, pepper jack cheese, eggs, flour, bread crumbs, toothpicks

Provided by Jody Duits

Categories Snacks

Yield 12 poppers

Number Of Ingredients 6

Ingredients

12 jalapeño peppers
1 block pepper jack cheese
4 eggs
2 cups flour, as needed
2 cups bread crumbs, as needed
24 toothpicks

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!

Nutrition Facts : Calories 313 calories, Carbohydrate 41 grams, Fat 9 grams, Fiber 2 grams, Protein 13 grams, Sugar 2 grams

CHEESY RICE STUFFED JALAPENO POPPERS

Cheesy Rice Stuffed Jalapeno Poppers image

A twist on a classic jalapeno popper using rice and cheese with a crusty panko topping and then baked...not fried.

Provided by Uncle Ben's

Categories UNCLE BEN'S®

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Original Long Grain or Whole Grain Brown
4 ounces cream cheese, softened
¼ cup shredded Mexican blend cheese
1 ½ teaspoons taco seasoning mix
1 teaspoon chopped fresh cilantro
12 large jalapeno peppers, halved lengthwise, seeds and membranes removed
1 cup panko bread crumbs
1 tablespoon melted butter

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.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 13.6 g, Cholesterol 15 mg, Fat 5.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 121.9 mg, Sugar 0.5 g

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