Best Pepper Poppers Recipes

PEPPER POPPERS

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

CHERRY PEPPER POPPERS

Steps:

• Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
• Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

AIR-FRYER PEPPER POPPERS

Steps:

• Preheat air fryer to 325°. In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon 1-1/2 to 2 tablespoons into each pepper half. Roll in bread crumbs., Spritz fryer basket with cooking spray. Working in batches if needed, place poppers in a single layer in basket. Cook until cheese is melted and heated through, 15-20 minutes. If desired, serve with sour cream, dip or dressing.

MINI BELL PEPPER POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
• Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
• Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
• Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
• Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.

CHERRY PEPPER POPPERS

Steps:

• Using a paring knife, trim tops off peppers and cut out their centers, including seeds and veins.
• In a quart jar (or one just large enough to hold the peppers), combine vinegars and salt, and stir well to dissolve salt. Add oil, herbs and garlic.
• Cut cheese into cubes just large enough to fit into peppers. Wrap cheese cubes in prosciutto and stuff into peppers. Drop stuffed peppers into jar. If dressing does not cover peppers, top off with more oil. Cover jar, shake well and refrigerate overnight before serving. Poppers will last about a week in refrigerator.

SAUSAGE-STUFFED CHERRY PEPPER POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 pie plates with aluminum foil.
• Pinch about 1/2 teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece into a pepper. Repeat with remaining sausage and peppers.
• Drizzle 1 teaspoon olive oil into each foil-lined pie plate and divide the stuffed peppers into each one. Rotate the plates to roll and coat poppers in the oil.
• Roast poppers in the preheated oven until the sausage is cooked through and the poppers are very slightly dried out, about 20 minutes. Let cool before serving. Arrange onto a serving platter and sprinkle with parsley.

TURKEY BACON WRAPPED JALAPENO PEPPER POPPERS

Steps:

• 1. Cut stems off of peppers and cut them all in half longways. Remove the seeds and membranes from peppers.
• 2. Mix cheddar cheese with cream cheese. Fill each pepper with the cream cheese mixture.
• 3. Wrap 1/2 slice bacon around each pepper half. Place on a foiled (cooking spray such as Pam) lined baking sheet.
• 4. Place in a 450° F (230° C). oven for 10-15 minutes or until bacon is fully cooked.
• 5. Remove and serve when cool enough to safely eat.

JALAPENO PEPPER POPPERS

Steps:

• Preheat a grill to medium heat.
• Cut about 1/2-inch off the top each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers.
• Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole. Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the "plug" at the top end. Take a second piece of bacon and lay it down on a clean work surface. Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks. Sprinkle each with chili powder.
• Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes.
• While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl. Mix until well blended and serve with the poppers.
• Cook's Note: The poppers can also be made in the oven. Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray. Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes.

BAKED BANANA PEPPER POPPERS

Steps:

• 1. Slice Banana peppers length wise
• 2. Mix cheddar, cream cheese, Jalapeno and bacon together
• 3. Fill each half pepper with mixture
• 4. Set up a breading station with flour, egg wash and Panko bread crumbs
• 5. Dip peppers first in flour then egg wash and then bread crumbs. Sprinkle on a little paprika
• 6. Bake in a 350 degree oven for 15- 20 mins until cheese mixture is bubbly and bread crumbs are browned and enjoy

SWEET PEPPER POPPERS

Steps:

• Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
• Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
• Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.

MINI SWEET PEPPER POPPERS

Steps:

• 1. Preheat oven to 375 F. Slice each sweet pepper in half lengthwise. Use your spoon to scoop out any seeds and some of the rib to make a nice, clean "boat".
• 2. In bowl, mix together, cream cheese, cheddar cheese, bacon. (optional cajun seasoning)
• 3. Spoon cheese mixture into each sweet pepper.
• 4. Stir together bread crumbs and melted butter to make topping. Dip each pepper, cheese side down, into bread crumbs. Place in baking dish.
• 5. Bake at 375F for 20 minutes or until cheese melts and bread crumb mixture gets crusty.

BANANA PEPPER POPPERS RECIPE BY TASTY

Steps:

• Mix all the ingredients together (other than the chives and parsley).
• Spoon the mixture into the peppers and drizzle with olive oil.
• Bake for 15 minutes at 425°F until they are golden brown and the peppers are tender.
• Serve warm.

JALAPENO PEPPER POPPERS

Steps:

• In a mixing bowl, combine cheeses, bacon and seasonings.; mix well.
• Spoon about 2 Tbs. into each pepper half.
• Roll in bread crumbs.
• Place in a greased 15x10x1" baking pan.
• Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute for med. and 40 minute for mild.
• Serve with sour cream or dressing.
• NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. avoid touching your face. I omit the bacon in this recipe.

BONNIE'S BANANA PEPPER POPPERS

Steps:

• 1. Bring a large pot of water to a rolling boil. Leave the stems on the peppers. Wash and slit banana peppers carefully, and gently remove seeds and membrane. Make sure the pepper is laying firmly on the counter before you slit the top side lengthwise. If slit properly, the pepper won't tip over when you stuff it, and the filling won't run out of it when it cooks.
• 2. Place the prepared peppers in the boiling water and set the timer for 5 minutes. Remove the peppers from the boiling water and drain them on paper towels. Wait for a few minutes until they are cool enough to handle.
• 3. Separate the bacon slices and place between paper towels, and microwave the slices for only one minute. Remove and let cool. This warms the bacon, partially cooks it, and makes it easier to handle. It is also lower in calories.
• 4. Combine the creamed cheese and chives, minced garlic, chopped basil, and chopped jalapeno peppers. Mix well with a fork.
• 5. Using a small spoon, stuff the peppers with the cream cheese filling.
• 6. Wrap the stuffed peppers with the bacon. Preheat oven to 450 degrees. Line a baking sheet with tin foil and spray with olive oil Pam.
• 7. Place the peppers on the Pam sprayed, foil-lined baking pan.
• 8. Bake in the oven until bacon is nicely brown. 25 to 30 minutes. Sprinkle fresh cracked black pepper on the poppers after they are done. Serve and Enjoy!

PEPPER POPPERS (TASTE OF HOME)

Steps:

• In a large bowl, combine the cheeses, bacon, and seasonings and mix well. Spoon about 2 tablespoonfuls into each pepper half and roll in bread crumbs.
• Place in a greased 13x9x2 inch baking pan. Bake uncovered, at 325 for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild.
• Serve with sour cream, dip or dressing.

SPICY SWEET PEPPER POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Heat oil in a large pan over medium heat. Add onions and cook until translucent, 3 to 5 minutes. Add garlic and cook 1 more minute. Add Italian sausage and mushrooms; cook until meat is browned, 4 to 6 minutes. Drain.
• Place drained sausage mixture in a large mixing bowl along with tomato paste, tomato sauce, crushed red peppers, oregano, rosemary, black pepper, and thyme. Mix until well combined.
• Fill each pepper half with mixture and place on prepared baking sheet.
• Bake in preheated oven until cooked through, about 30 minutes.

GRILLED MINI SWEET PEPPER POPPERS

Steps:

• 1. Cut tops of peppers off, clean out seeds. Fill with your favorite grated cheese. Using the "heel" slice of bread, break off small pieces to "plug" your pepper, this helps keep the cheese from seeping out. Wrap a thin slice of bacon around pepper and place on a skewer. While grilling brush with Buttery Honey BBQ sauce.
• 2. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/barbecue-sauce-low-sodium.html#

HAM AND CHEESE PEPPER POPPERS

Steps:

• Pat the peppers dry with a paper towel and set aside.
• Wrap each cheese stick with a slice of ham, then slice the wrapped sticks into approximately 1/2-inch cubes. Stuff the wrapped cheese cubes into the peppers.
• Heat the oil in a medium heavy-bottomed pot to 350 degrees F.
• Set up a breading station using pie pans or plates. Put the flour in the first pie pan, then whisk together the egg and 2 tablespoons water in the second pie pan. In the third, mix together the panko, salt and pepper. Run each stuffed pepper through the breading station: lightly coat in the flour, dip in the egg wash and thoroughly coat in the panko.
• Fry the peppers in batches in the hot oil until the breading is lightly browned, 1 to 2 minutes. Transfer to a plate lined with a paper towel. Serve hot.

CHERRY PEPPER POPPERS

Steps:

• Slice the tops off of the cherry peppers and carefully remove the seeds.
• Keep the peppers whole.
• Wrap a cube of the cheese with procuitto and stuff it into the pepper.
• If there is still room in the pepper, stuff in more proscuitto.
• Repeat with remaining peppers.
• Place all of the peppers into a jar.
• A 1 quart jar usually works.
• Sprinkle salt over peppers.
• Pour in olive oil to cover all of the peppers.
• Cover and let sit on counter top for 1 hour, then refrigerate.
• I usually let them chill for at least 5 days.

ROASTED PEPPER FETA POPPERS

Steps:

• Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
• Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
• Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
• Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.