Time 22m Number Of Ingredients 5 Steps:
Preheat the oven to 400°F/200°C. Meanwhile: Fry the bacon pieces until cooked. Rinse the peppers and cut each of them in half. Make sure to leave the green parts on. Remove the seeds and membranes. Mix together cheddar cheese, cream cheese, black pepper and bacon. Fill the peppers with the mixture and bake for 10-13 minutes or until heated through and the peppers are soft. Best served right away!
Time 40m Yield 8 to 10 servings Number Of Ingredients 7 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.
Time 40m Yield about 2 dozen. Number Of Ingredients 10 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.
Time 1h25m Yield 12 Number Of Ingredients 5 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.
Time 35m Yield about 2 dozen. Number Of Ingredients 11 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.
Time 12h10m Yield 4 to 6 servings Number Of Ingredients 10 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.
Time 55m Yield 8 serving(s) Number Of Ingredients 10 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.
Time 40m Yield 4 to 6 servings Number Of Ingredients 7 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.
More about “pepper poppers recipes”
Time 40m Yield 8 serving(s) Number Of Ingredients 10 Steps:
In mixing bowl, combine first 7 ingredients, mix well. Spoon about 2 Tbl. filling into each pepper half. Roll in breadcrumbs, and place into greased 15"x10"x1" baking pan. Bake, uncovered, in 350º oven for 20 minutes for spicy, 30 minutes for medium, and 40 minutes for mild. Serve with sour cream, salsa, dip or dressing. Makes about 2 dozen.
