SWEET PEPPER POPPERS
Provided by Kelsey Nixon
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
GRILLED JALAPENO POPPERS
Steps:
- CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
- Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
- Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
- Remove from grill and serve while hot.
GRILLED PEPPERS
A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.
Provided by Deedle Gee
Categories Appetizers and Snacks Spicy
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
- Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
- Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g
GRILLED PHEASANT POPPERS
Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!
Provided by Lizzy
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
- Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 1.1 g, Cholesterol 100.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 5.6 g, Sodium 780.8 mg, Sugar 0.4 g
GRILLED JALAPENO POPPERS
Best poppers you'll have off your grill! Any left over cheese mixture makes a good spread for crackers while you're waiting.
Provided by Philip Dally
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
- Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
- Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.
Nutrition Facts : Calories 164 calories, Carbohydrate 1.6 g, Cholesterol 36.8 mg, Fat 15 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.6 g, Sodium 234.1 mg, Sugar 0.6 g
GRILLED JALAPENO POPPERS
These are delicious as appetizers or include them on your beef or chicken kabobs. The smokiness of the bacon and the smokiness of your grill's charcoal is a wonderful combination. The cheese chills out the heat of the jalapeños leaving them just slightly hot. Dip them in Ranch dressing to chill the heat even more. Cream cheese is a perfect substitute for neufchatel cheese.
Provided by Karen From Colorado
Categories Pork
Time 50m
Yield 24 Poppers
Number Of Ingredients 3
Steps:
- Cut peppers in half.
- Use a spoon to remove the seeds and white membranes.
- Fill each half with the cheese.
- Cut the bacon slices in half so that you have 24 shorter slices.
- Wrap each cheese stuffed jalapeño with a bacon slice; secure with toothpicks if you need to or slide them on skewers.
- Grill over hot coals until the bacon is crispy and browned, turning every few minutes (stay with them and watch for flare ups from the dripping bacon fat or they will burn); grill for about 15 or 20 minutes.
- The bacon should be crisp, the jalapeño crisp tender and the cheese should be hot.
Nutrition Facts : Calories 44.3, Fat 4, SaturatedFat 1.8, Cholesterol 9.7, Sodium 65.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.6, Protein 1.4
GRILLED PEPPERS WITH CHEESE
I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.
Provided by Boomette
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put bell peppers, cut side down, on a greased baking sheet. Grill in a preheated oven of 400 F for about 20 minutes or until they are tender.
- Flip the bell peppers, distribute the cubes of bread in the holes and cover with half the basil. Sprinkle with garlic and cheese. Keep cooking for about 15 minutes or until peppers are lightly black on the sides and cheese is bubbling. Sprinkle with remaining basil.
GRILLED PEPPER POPPERS WITH GOAT CHEESE
Found in Cooking Light these turned out so good! They were warm and creamy and looked really pretty.
Provided by carmenskitchen
Categories < 30 Mins
Time 20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill to medium high heat.
- Combine first 7 ingredients in bowl, stirring well.
- Spoon about 2 teaspoons of mixture into each pepper half.
- Place pepper halves, cheese side up, on grill rack coated with cooking spray.
- Grill peppers 5 minutes or until bottoms are charred and cheese mixture is lightly browned.
- Carefully place peppers on serving platter and sprinkle with cilantro.
Nutrition Facts : Calories 19.6, Fat 1, SaturatedFat 0.6, Cholesterol 2.8, Sodium 103.2, Carbohydrate 1.5, Fiber 0.6, Sugar 0.8, Protein 1.4
GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS
Provided by Martina McBride
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to 350 to 400 degrees F, or medium-high heat.
- Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
- Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
- Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.
HAM AND CHEESE PEPPER POPPERS
Steps:
- Pat the peppers dry with a paper towel and set aside.
- Wrap each cheese stick with a slice of ham, then slice the wrapped sticks into approximately 1/2-inch cubes. Stuff the wrapped cheese cubes into the peppers.
- Heat the oil in a medium heavy-bottomed pot to 350 degrees F.
- Set up a breading station using pie pans or plates. Put the flour in the first pie pan, then whisk together the egg and 2 tablespoons water in the second pie pan. In the third, mix together the panko, salt and pepper. Run each stuffed pepper through the breading station: lightly coat in the flour, dip in the egg wash and thoroughly coat in the panko.
- Fry the peppers in batches in the hot oil until the breading is lightly browned, 1 to 2 minutes. Transfer to a plate lined with a paper towel. Serve hot.
GRILLED SWEET PEPPER POPPERS
Make and share this Grilled Sweet Pepper Poppers recipe from Food.com.
Provided by Alskann
Categories < 30 Mins
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Spoon sour cream into a 1-quart zip-loc freezer bag; seal and chill.
- Preheat grill to medium-high heat.
- Rinse peppers; cut in half length-wise. Remove seeds and veins.
- Mix together in small bowl cheese, tomato, onion, cilantro and salt.
- Fill pepper halves evenly with cheese mixture; pressing it into hollows.
- Lay filled peppers, cheese side up on grill (I use a grill pan for ease, but it's not necessary).
- Cook until blistered and slightly charred on the bottoms, approximately 3-5 minutes.
- With a wide spatula, move peppers to serving platter.
- Snip 3/4-inch corner off the sour cream bag and pipe evenly over the hot peppers.
- Serve immediately.
Nutrition Facts : Calories 191.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.3, Sodium 455.6, Carbohydrate 22.1, Fiber 6.7, Sugar 15.2, Protein 8.4
PEPPERONI GRILLED CHEESE
This elevated recipe takes everything you know and love about garlic bread and pizza, and combines it into a grilled cheese sandwich unlike any other. We slather the outside of the bread with an assertive garlic Parmesan butter to create a delicious golden brown, crispy exterior. Layers of melted mozzarella and pepperoni make up the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
- On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
- In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.
GRILLED CHEESE & PEPPER SANDWICHES
This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
GRILLED JALEPENO POPPERS
Make and share this Grilled Jalepeno Poppers recipe from Food.com.
Provided by ManKitchen0007
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture.
- Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 10 appetizers.
Nutrition Facts : Calories 65.4, Fat 5.7, SaturatedFat 3.3, Cholesterol 17.5, Sodium 127.8, Carbohydrate 1.7, Fiber 0.5, Sugar 1, Protein 2.2
JALAPEñO POPPERS WITH SMOKED GOUDA
The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.
Provided by Mark Bittman
Categories Jalapeño Pepper Hot Pepper Grill Grill/Barbecue Vegetarian snack Appetizer Cheese Gouda Cream Cheese
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
- Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
- Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
- Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
- Variations:
- Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
- Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
- Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.
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