Pepper Poppers

Before Bryce went back to school, he only requested I make one thing for him and it was these. We had them over Labor Day weekend and, I kid you not, he ate 10 of the 30 0r so poppers by himself. I'll usually try one, but we've already established that #1-I'm a baby when it comes to spicy stuff and #2-There's no telling how hot a pepper is going to be. The recipe comes from one of the early issues of Taste of Home magazine, and has long been a favorite of all my boys. Most of the peppers pictured here came from the garden, but since I knew Bryce was going to be eating, I supplemented with a few from the store.

 Jalapeno Pepper Poppers

•  1 package (8 ounces) cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 bacon strips, cooked and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 pound fresh jalapenos, halved lengthwise and seeded (wear gloves!)
• Sour cream, onion dip or ranch salad dressing, for dipping

In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half.

Place in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. (I'll often bake them even longer because....spice baby here.)  Serve with sour cream, onion dip or Ranch dressing, but we mostly just eat them plain.

 

Comments

[Alison]

Yes, wear gloves! I learned the hard way when I was preparing these a few years ago...

[APman]

I also had the fire hand one time. Very miserable

[SD Boy]

Also be forewarned, you will have other burning sensations after eating these.