Best Sweet Pepper Poppers Recipes

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.

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#

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.

SPICY SWEET MINI PEPPER POPPERS

Steps:

• Remove casing from chicken sausage and cook most of the way smashing scrambling it up into very small pieces. Let cool.
• Cut the tops off the peppers length wise and remove seeds. Fill peppers with filling mix pressing down to fill up end and sides.
• Place habanero's (stems removed) in a food processor and mince.
• Once sausage is cool add all ingredients EXCEPT bacon in a mixing bowl, using a paddle on your stand mixer, mix until ingredients are well combined. You can also mix by hand.
• Cut bacon in half, using one half of a strip wrap around peppers.
• Place peppers on a lined baking sheet, (I use a silpat but you can use parchment paper) in 375º oven for 30 mins on. middle/low rack and bake for 30 min. Move baking sheet to upper middle rack and back 10-15 min longer until bacon is browned. These would also be great grilled.
• Allow to cool! Enjoy a spicy yummy appetizer or make it a reduced carb meal.

AIR FRIED EASY SWEET PEPPER POPPERS

Steps:

• in a small bowl combine cream cheese and minced jalapeno's.
• Cut the tops off of the sweet peppers and clean out the insides.
• Stuff the peppers tightly with the cream cheese mixture.
• Put one pepper in each wonton wrapper.
• Wipe the edges of the wonton wrapper with water.
• Roll the stuffed peppers into the wrapper and seal tightly pressing on the moistened edges.
• Spray the bottom of the fryer basket with cooking spray.
• Lay the poppers in the basket without overcrowding.
• Spray the tops of the poppers with cooking spray.
• Place in the air fryer for 5-10 minutes or until golden brown.
• Let stand for a couple of minutes before eating because they will be very hot.

GRILLED SWEET PEPPER POPPERS

Steps:

• Spoon sour cream into a 1-quart zip-loc freezer bag; seal and chill.
• Preheat grill to medium-high heat.
• Rinse peppers; cut in half length-wise. Remove seeds and veins.
• Mix together in small bowl cheese, tomato, onion, cilantro and salt.
• Fill pepper halves evenly with cheese mixture; pressing it into hollows.
• Lay filled peppers, cheese side up on grill (I use a grill pan for ease, but it's not necessary).
• Cook until blistered and slightly charred on the bottoms, approximately 3-5 minutes.
• With a wide spatula, move peppers to serving platter.
• Snip 3/4-inch corner off the sour cream bag and pipe evenly over the hot peppers.
• Serve immediately.

SWEET PEPPER POPPERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine the whipped cream cheese and shredded habanero cheese. Place a dollop on each Snack Factory® Pretzel Crisps®. Top with a few slices of bell pepper.
• Melt slightly under broiler or in a toaster oven. Top each with sweet chili sauce and another Pretzel Crisps®.

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.