Try this Pepper Poppers recipe, or contribute your own.
Suggest a better descriptionRemove the cream cheese from the fridge and let it sit at room temperature for about 30-45 minutes. This will make it easier to mix with the other ingredients later.
Meanwhile, cook the bacon until it’s crispy. I prefer to cook mine in the oven set at 375-degrees on a foil-lined baking sheet for about 20 minutes (flip it halfway through).
While the bacon is cooking, cut the tops off of the mini peppers and clean out the seeds. You can also take this time to finely dice the jalapeños and shred the cheese if you haven’t already.
Once the bacon is done and cooled a bit, use a large knife to chop it into small bits. Or, you can use REAL Bacon Bits found at your grocery store.
In a medium to a large bowl, use a spoon to mix together all of your ingredients except for the mini peppers.
Use a small spoon or mini spatula to stuff the mini peppers with the mixture.
Optionally: you can dip your final poppers in shredded cheese for more cheesy goodness!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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