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Pepper Poppers




Source of Recipe


TOH Aug/Sept 1998


Recipe Introduction


One of our family favorites.


List of Ingredients




1-8 oz. pkg. cream cheese, softened
1 cup (4 ozs.) shredded sharp cheddar cheese
1 cup (4 ozs.) shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 tsp. salt
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 lb. fresh jalapenos, halved lengthwise and seeded*
1/2 c. dry bread crumbs
Sour cream, onion dip or ranch salad dressing

Recipe



In a mixing bowl, combine the cheeses, bacon and seasonings, mix well. Spoon about 2 tablespoons into each pepper half. Roll in bread crumbs. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Baked, uncovered, at 300 degrees for about 20 minutes for spicy flavor, 30 minutes for medium, and 40 minutes for mild. Serve with sour cream, dip or dressing. Yield: About 2 dozen.

*Editors note: When cutting or seeding hot peppers used rubber or plastic gloves to protect your hands. Avoid touching your face.

My notes: I add a bit more cheddar cheese, and use a jar of real bacon bits instead of frying up bacon.