Peppermint Poppers Recipes

SWEET PEPPER POPPERS

Steps:

• Preheat the oven to 400°F/200°C.
• Meanwhile: Fry the bacon pieces until cooked.
• Rinse the peppers and cut each of them in half. Make sure to leave the green parts on. Remove the seeds and membranes.
• Mix together cheddar cheese, cream cheese, black pepper and bacon.
• Fill the peppers with the mixture and bake for 10-13 minutes or until heated through and the peppers are soft.
• Best served right away!

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.

PEPPERMINT POPCORN BALLS

Steps:

• Pop popcorn in an air popper according to manufacturer's directions; transfer to a bowl and remove any unpopped kernels.
• Place a sheet of aluminum foil on a work surface and spray with cooking spray.
• Melt butter in a saucepan over medium-high heat. Add marshmallows to melted butter and stir constantly until mixture is smooth; remove from heat. Quickly stir candy canes and peppermint extract into butter mixture until well blended. Pour mixture over popcorn and mix until evenly coated. Allow popcorn mixture to cool.
• Spray your hands with cooking spray and form popcorn mixture into balls; arrange on the prepared aluminum foil. Wrap each ball with plastic wrap when completely cooled.

CHERRY PEPPER POPPERS

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.

CHERRY PEPPER POPPERS

Steps:

• Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
• Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

PEPPERMINT POPPERS

Steps:

• Preheat oven to 350 degrees.
• Cookie Dough:.
• Using an electric mixer, cream butter with 1/2 cup confectioners' sugar and vanilla. Gradually add flour and pecans; mix well. Chill dough.
• Meanwhile, prepare filling: Blend cream cheese and milk until smooth; gradually add 1/2 cup confectioners' sugar and 3 tablespoons crushed candy cane.
• Form rounded teaspoonfuls of chilled cookie dough into balls. Make an indentation in the top of each ball; fill with 1/4 teaspoon peppermint filling. Press dough together to seal top and enclose filling. Arrange cookies on ungreased baking sheets. Bake for 12-15 minutes or until set but NOT brown.
• Meanwhile, mix remaining candy and remaining 1/2 cup confectioners' sugar in a small dish. Roll warm cookies in candy and sugar mixture. Cool, then roll cookies in candy mixture again.

PEPPERMINT POPCORN

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Place popped popcorn into a large roasting pan.
• Melt butter in a saucepan over medium heat. Stir in sugar, corn syrup, and salt. Cook, stirring constantly, until mixture comes to a boil. Boil, without stirring, for 5 minutes. Remove from the heat.
• Stir in food coloring and peppermint extract. Pour over popcorn and stir until well mixed.
• Bake in the preheated oven for 1 hour, stirring 2 to 4 times during baking. Remove from the oven and let cool completely before serving, 15 to 20 minutes.

ULTIMATE PEPPER POPPERS

Steps:

• In mixing bowl, combine first 7 ingredients, mix well.
• Spoon about 2 Tbl. filling into each pepper half.
• Roll in breadcrumbs, and place into greased 15"x10"x1" baking pan.
• Bake, uncovered, in 350º oven for 20 minutes for spicy, 30 minutes for medium, and 40 minutes for mild.
• Serve with sour cream, salsa, dip or dressing.
• Makes about 2 dozen.

PEPPERONCINI POPPERS

Steps:

• Mix cream cheese and cheddar. Slice pepperoncini in half; fill each half with cheese mixture. Top with bacon. Roast on a baking sheet at 450 degrees until cheese is browned, about 8 minutes.

BANANA PEPPER POPPERS RECIPE BY TASTY

Steps:

• Mix all the ingredients together (other than the chives and parsley).
• Spoon the mixture into the peppers and drizzle with olive oil.
• Bake for 15 minutes at 425°F until they are golden brown and the peppers are tender.
• Serve warm.