YUMMY STUFFED PEPPERS
This recipe is a combination of a recipe I found online, my sister's recipe, and my mother's recipe. They all had things I loved about them that I combined to make my favorite stuffed peppers ever.
Provided by Procrastigirl
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
- Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
- Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
- Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
- Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
- Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
- Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 23 g, Cholesterol 65.7 mg, Fat 21.8 g, Fiber 1.9 g, Protein 19.3 g, SaturatedFat 10.1 g, Sodium 761.3 mg, Sugar 8.7 g
BAKED MUMMY JALAPENO POPPERS
These baked Halloween jalapeno popper mummies are easy to make and taste delicious.
Provided by barbara
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
- Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.
- Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.
- Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes. Remove from baking sheet and stick candy eyeballs in melted cheese.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 12.3 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 5.5 g, Sodium 281.3 mg, Sugar 2.1 g
MUMMY POPPERS
I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle peppers.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 32 appetizers.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Beat the first 9 ingredients until blended. Spoon or pipe cheese mixture into pepper halves., Wrap puff pastry strips around pepper halves. Transfer wrapped peppers to parchment-lined baking sheets. Bake until pastry is golden brown and cheese is melted, 30-40 minutes.
Nutrition Facts : Calories 133 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
JALAPENO POPPER MUMMIES
Make and share this Jalapeno Popper Mummies recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 12 poppers
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine cream cheese, pepper jack cheese, cheddar cheese, scallions and salt.
- Fill jalapeño halves with the cheese mixture, top each with bacon, and place on a plate or tray. Unroll the crescent rolls and pull apart into 4 rectangles. Pinch the diagonal perforation together and press lightly to make smooth. Cut each rectangle into 6 long strips.
- Wrap 2 pieces of dough around each stuffed pepper, leaving room for the eyes. Place the wrapped peppers about 2 inches apart on prepared pan and bake until golden and puffed, about 13-15 minutes.
- Remove poppers from oven and place 2 eyes on the opening towards the stem. Place on a platter and serve with ranch dressing.
Nutrition Facts : Calories 80.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 21.1, Sodium 99.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.8, Protein 3.3
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