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Pork-Bellied Poppers Recipe

Pork-Bellied Poppers

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (397)

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Average Rating:

Total Reviews: 397

Showing 1-10 of 397

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  • on December 12, 2012

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    I loved it, finally a recipe where the cheese filling didn't spill out in the cooking process, The reason only 4 stars is because the peppers were very crisp and I prefer them soft for poppers. Maybe next time I will par-boil them before doing any of the other steps. Also, my peppers were so spicy hot that we actually ended up eating the filling only...lol. But seriously good technique for sure. I added some fresh minced garlic to the cheese mixture and it was delicious! Thanks.

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  • on December 30, 2011

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    I steamed the peppers after seeding. This softened the peppers, then patted dry with paper towel before stuffing and frying. Delish! A good name would be My'hammy Rockets.

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  • on October 21, 2011

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    These turned out beautiful with a little bit of labor. The filling was good but the peppers were hard and crunchy. I would suggest roasting and/or pealing before to soften. I'm not trying again. Too many other recipes are better.

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  • on August 05, 2011

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    The Pig and/in the Pauper??

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  • on July 13, 2011

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    "Jallelujahs!"

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  • on July 11, 2011

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    cowboy poppin peppers

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  • on July 08, 2011

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    Porky peppers

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  • on July 08, 2011

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    "Porky Pepper Poppers"

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  • on July 06, 2011

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    SNACK, TACKLE & POP

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  • on July 05, 2011

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    how do we find out the (name this dish winner on the jalepeno's

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