Serves 6
45 min
Baked Jalapeño Bacon Poppers
Recipe GLPR79a3b56e7a5adb
Crispy, golden baked poppers stuffed with a savory blend of bacon, cream cheese, and sharp cheddar, seasoned with Cajun spices and topped with a crunchy bread crumb crust. A crowd-pleasing appetizer with just the right amount of heat and richness.
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Ingredients
3 strips bacon
10 mini sweet peppers or jalapeño peppers
1 eight-ounce package cream cheese, softened
1 cup shredded cheddar cheese
2 teaspoons Cajun seasoning
2 tablespoons butter
1/2 cup panko bread crumbs
Directions
Preheat your oven to 375°F. Rinse the peppers and pat them dry. Slice each pepper in half lengthwise, creating a boat shape. Using a small spoon, carefully scoop out the seeds and inner membranes, leaving the pepper walls intact.
Cook the bacon until crisp—you can microwave it by placing the strips between paper towels and microwaving for 3 to 4 minutes, or cook it in a skillet over medium-high heat. Once cooled slightly, mince the cooked bacon into small pieces.
In a mixing bowl, combine the minced bacon, softened cream cheese, shredded cheddar cheese, and Cajun seasoning. Stir until well blended and smooth.
Divide the cheese mixture evenly among the pepper halves, spooning it generously into each cavity and smoothing the top.
Microwave the butter for about 30 seconds until melted. Stir the panko bread crumbs into the melted butter until fully coated.
Holding each popper by the pepper skin, dip the cheese-filled side down into the butter-coated bread crumbs, pressing gently so the crumbs adhere to the filling.
Place the poppers cheese side up on a parchment-lined baking sheet. Bake at 375°F for 20 to 25 minutes, until the cheese is melted and bubbly and the bread crumb topping is golden brown and crispy.
Remove from the oven and let cool for 2 to 3 minutes before serving to allow the filling to set slightly.
