Pepper Poppers made with mini sweet peppers stuffed with jalapeno cream cheese and topped with panko bread crumbs. This recipe was developed for my Food Network article, 10 Ways to Use Sweet Mini Peppers. Bright, colorful and amazingly versatile, the warm, sunny colors of sweet mini peppers brighten up even the coldest winter day. They are packed with nutrients, pleasingly crunchy and just plain fun to eat, even straight out of the bag.
Servings: 10
Mini sweet pepper poppers stuffed with jalapeno cream cheese and topped with panko bread crumbs for an easy appetizer.
Ingredients
- 10 mini sweet peppers
- ⅔ cup jalapeno cream cheese
- ½ cup panko bread crumbs
- 1 tablespoon butter melted
Instructions
- Lay the mini peppers on your preparation surface.
- Slice off the front of each one, leaving a deep well and the stems intact.
- Fill the remaining hole with jalapeno cream cheese for a kick of heat that's milder than traditional poppers.
- Top with panko breadcrumbs moistened with melted butter and bake at 400 degrees until browned.
Notes
Looking for more mini sweet pepper ideas? I've got 9 more mini pepper ideas for you in my FoodNetwork.com article on 10 Ways to use Sweet Mini Peppers.
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