Marie Isbell

Pepper Poppers

Marie Martell Isbell
We grow our own banana peppers just to use in this recipe.

Ingredients

  • 8 ounces cream cheese, softened
  • 4 ounces shredded sharp cheddar cheese
  • 4 ounces shredded Monterey Jack cheese
  • 6 bacon strips, cooked and crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 lb fresh jalapenos or banana peppers, halved lengthwise and seeded*
  • 1/2 cup dry bread crumbs
  • Sour cream, onion dip, or ranch salad dressing

Instructions

  1. Preheat oven to 300 degrees
  2. In a mixing bowl, combine the cheeses, bacon and seasoning; Mix well
  3. Spoon about 2 tablespoons into each pepper half
  4. Roll in bread crumbs
  5. Place in a greased 15 x 10 x 1 baking pan
  6. Jalapenos – Bake uncovered at 300 degrees for
    1. 20 minutes (Spicy)
    2. 30 minutes (Medium)
    3. 40 minutes (Mild)
  7. Banana Peppers – Bake uncovered at 300 degrees for 20 to 30 minutes
  8. Serve with sour cream, dip or dressing
*When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.