MINI PEPPER POPPERS

Try adding some finely diced chorizo sautéd in some olive oil.
Photo by Lee C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    Container/Bag mini-peppers

  • 1

    Block Jalapeno Cheddar (Cabot)

  • 1

    Block Pepper Jack Cheese

  • 1

    8 Oz. Block Cream Cheese

  • 1

    Pinch cayenne pepper (or to taste)

  • 1 -2

    Tablespoons Mayo

Directions

Directions Cut off tops of peppers, clean seeds and membranes and put aside with top Shred 1/2 lb of each of the cheeses. Beat cream cheese w/mayo until smooth, mix in shredded cheese and cayenne. Fill peppers 3/4 full, put on top & secure with toothpick diagonally thru the top and down into the side. Place on cookie sheet and rub carefully with olive oil Bake 400° until peppers are soft and filling has melted Serve warm and have guests discard tops & toothpicks. You may also split the peppers in half, fill each half and bake until the cheese is bubbly. Substitute plain cheddar for either of the above hard cheeses for a milder mix. It's a good idea to cook one of the peppers to check if filling is not spicy enough (add more cayenne) or is too spicy (add more cream cheese or plain cheddar). I prefer the sweet taste of the mini-peppers. If you prefer to stuff jalapeno peppers, use mostly plain cheddar cheese along with the cream cheese to counter-act the heat of the jalapeno. NOTE: I buy the mini-peppers @ BJs

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