Johnsonville Cheesy Pepper Poppers Recipes

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CHEESY MINI PEPPERS



Cheesy Mini Peppers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 5m

Yield 16 servings

Number Of Ingredients 4

8 ounces softened cream cheese spread, such as Rondele, Alouette or Boursin
4 mini red bell peppers, halved and seeded
4 jalapeno peppers, halved and seeded
Chopped chives, for garnish

Steps:

  • Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.

JOHNSONVILLE CHEESY PEPPER POPPERS



Johnsonville Cheesy Pepper Poppers image

Combine your love of brats with delicious jalapeno poppers for some truly awesome appetizers! This recipe from Johnsonville takes the signature flavors of your favorite brat and adds some creamy, spicy goodness to the mix with the addition of jalapenos, cream cheese and Parmesan cheese. Whether these poppers are baked or grilled, they're perfect for turning up the heat at your next gathering!

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands

Time 32m

Yield 20

Number Of Ingredients 4

1 (19 ounce) package Johnsonville® Original Bratwurst, removed from casing*
1 (8 ounce) package cream cheese, softened
1 ⅓ cups shredded Parmesan cheese
20 large jalapeno peppers, cut in half lengthwise, seeds removed**

Steps:

  • In a large skillet, brown and stir sausage until the meat is crumbled and no longer pink; drain.
  • In a small bowl, combine cooked sausage, cream cheese and Parmesan cheese.
  • Spoon mixture into prepared peppers.
  • Arrange filled peppers on an ungreased baking pan. Bake in a preheated 400 degrees F oven for 12 to 15 minutes or until lightly browned.

Nutrition Facts : Calories 95 calories, Carbohydrate 1.6 g, Cholesterol 25.5 mg, Fat 8.7 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 229.5 mg, Sugar 0.5 g

CHERRY PEPPER POPPERS



Cherry Pepper Poppers image

Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season's least celebrated vegetables. Though their charms are many, my favorite is their stuffable shape. The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño. Arrange them on a platter for the cocktail hour. They are supple and jewel-like, and incredibly easy to make.

Provided by Melissa Clark

Categories     finger foods, appetizer

Time 12h10m

Yield 4 to 6 servings

Number Of Ingredients 10

12 cherry peppers, a mix of red and green is nice
2 tablespoons balsamic vinegar
2 tablespoons red or white wine vinegar
1 teaspoon kosher salt
1 cup extra virgin olive oil, more if needed
2 sprigs basil
2 sprigs rosemary
2 garlic cloves, smashed
1/2 pound cheese such as provolone, fresh mozzarella or Gorgonzola, or a combination
1/2 pound thinly sliced prosciutto

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.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 35 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 1371 milligrams, Sugar 5 grams

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