CHEESY RICE STUFFED JALAPENO POPPERS

Cheesy Rice Stuffed Jalapeno Poppers image

A twist on a classic jalapeno popper using rice and cheese with a crusty panko topping and then baked...not fried.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Original Long Grain or Whole Grain Brown
4 ounces cream cheese, softened
¼ cup shredded Mexican blend cheese
1 ½ teaspoons taco seasoning mix
1 teaspoon chopped fresh cilantro
12 large jalapeno peppers, halved lengthwise, seeds and membranes removed
1 cup panko bread crumbs
1 tablespoon melted butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Prepare rice according to package directions. Allow to cool slightly.
Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.
Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.
Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.
Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 13.6 g, Cholesterol 15 mg, Fat 5.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 121.9 mg, Sugar 0.5 g