Pepper Poppers Taste Of Home Recipes

AIR-FRYER PEPPER POPPERS

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.

SWEET PEPPER POPPERS

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.

PEPPER POPPERS

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.

PEPPER POPPERS (TASTE OF HOME)

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.

PEPPER POPPER FINGERS

Steps:

• In a large bowl, combine the cheeses, bacon and seasonings. Spoon about 1 tablespoonful into each pepper half. Dip tops of stuffed peppers into bread crumbs. , Place a small amount of ketchup at the end of each popper; top with a sliced almond to resemble a fingernail. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 20-25 minutes or until golden brown. ,

CHEESESTEAK-STUFFED PEPPERS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic, thyme, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer. Transfer to a large bowl; set aside., In the same skillet, heat remaining 1 tablespoon oil over medium high heat. Add steak, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until no longer pink, 4-5 minutes. Stir in cream cheese, 1-1/2 cups pepper jack cheese and onion mixture just until cheeses are melted. Remove from heat., Cut and discard tops from peppers; remove seeds. Fill with steak mixture. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Sprinkle peppers with remaining 1/2 cup pepper jack cheese; cover and let stand until cheese is melted, about 5 minutes.

DINNER POPPERS

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Sprinkle chicken with salt and pepper. In a skillet, heat oil over medium-high heat; brown tenderloins on both sides. Cool slightly., Carefully cut a slit down the side of each pepper and remove seeds. Fill each with 1 tenderloin; top each with 2 tablespoons cheese and a strip of cream cheese. Close peppers; wrap with bacon and secure with toothpicks., Place on a foil-lined baking sheet, slit side up. Top with remaining cheddar cheese; bake until browned and peppers are tender, 25-30 minutes. Remove toothpicks before serving.

JALAPENO POPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat air fryer to 375°. In a small bowl, mix cream cheese, cheddar cheese and jalapeno. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with cheese mixture. Sprinkle chicken with salt and pepper. Wrap 2 bacon strips around each chicken breast; secure with toothpicks., In batches, place chicken in greased air fryer, seam side down. Cook until a thermometer inserted into chicken reads 165°, 14-16 minutes, turning once. Let stand 5 minutes. Discard toothpicks before serving.