Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Mini Sweet Pepper Poppers
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 335
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 79 mg
- Sodium
- 339 mg
For an easy, make-ahead game-day treat, we love this twist on classic jalapeño poppers. We swap in multi-colored mini bell peppers for the spicy chiles, stuff them with a creamy, herby and bacon-y filling, then sprinkle them with buttery toasted breadcrumbs. Enjoy them hot out of the oven or at room temperature.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 335
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 79 mg
- Sodium
- 339 mg
Ingredients
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Directions
Special equipment:
a piping bag- Position a rack in the middle of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment or aluminum foil and set aside.
- Mix the cream cheese, Cheddar, chives, bacon bits and ranch seasoning in a large bowl until combined. Transfer to a piping bag with a medium hole. Stir the panko and butter in a medium bowl until evenly combined. Set aside.
- Halve the peppers lengthwise, scoop out the seeds and membranes from each half using a small spoon, leaving the stem intact, and transfer to the prepared baking sheet. Pipe (or spoon) the cream cheese mixture into each pepper half until it just reaches the rim of the pepper, about 1 teaspoon. Dip each pepper half into the buttery panko on the cheese side only and place back on the baking sheet.
- Bake until the peppers start to soften and the cheese is melted, about 10 minutes. Turn on the broiler and broil until the breadcrumbs are evenly golden brown, about 3 minutes, depending on your broiler. Let rest until cooled slightly, about 5 minutes, then transfer to a serving platter and sprinkle with more chives.
