Pepper Popper Fingers Recipes

SWEET PEPPER POPPERS

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!

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

JALAPEñO POPPER BITES RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
• Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
• In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
• Preheat oven to 375°F (190°C).
• Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
• Bake for 10 minutes, or until the cups are golden brown.
• Enjoy!

PEPPER POPPERS

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.

PEPPER POPPER FINGERS

Steps:

• In a large bowl, combine the cheeses, bacon and seasonings. Spoon about 1 tablespoonful into each pepper half. Dip tops of stuffed peppers into bread crumbs. , Place a small amount of ketchup at the end of each popper; top with a sliced almond to resemble a fingernail. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 20-25 minutes or until golden brown. ,

MINI BELL PEPPER POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
• Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
• Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
• Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
• Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.

SWEET PEPPER POPPERS

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.

JALAPENO PEPPER POPPERS

Steps:

• In a mixing bowl, combine cheeses, bacon and seasonings.; mix well.
• Spoon about 2 Tbs. into each pepper half.
• Roll in bread crumbs.
• Place in a greased 15x10x1" baking pan.
• Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute for med. and 40 minute for mild.
• Serve with sour cream or dressing.
• NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. avoid touching your face. I omit the bacon in this recipe.

PEPPER POPPERS (TASTE OF HOME)

Steps:

• In a large bowl, combine the cheeses, bacon, and seasonings and mix well. Spoon about 2 tablespoonfuls into each pepper half and roll in bread crumbs.
• Place in a greased 13x9x2 inch 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 dressing.