Once upon a time I had an abundance of peppers coming in from my garden, especially hot banana peppers. (for some reason, my jalapenos didn’t grow) I made pickled banana peppers, used them in salsa, and froze some. Then I saw this post over at PreventionRD for Sweet and Spicy Jalapeno Poppers. They looked tasty, and I’ve liked everything I have made from Nicole’s blog. I decided to give them a try with my hot banana peppers….
The picture isn’t the greatest, but you can ‘pop’ over to PreventionRD’s blog for some better ones 😉
Sweet and Spicy Jalapeno Poppers
slightly adapted from PreventionRD
jalapeno peppers hot banana peppers
4 oz light cream cheese, softened
2 Tbsp 2% cheddar cheese, shredded
6 turkey bacon strips, halved widthwise
3 Tbsp packed brown sugar
1 Tbsp chili seasoning
Cut peppers in half lengthwise and remove seeds and membrane; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350 F for 18-20 minutes or until bacon is firm. Yield: 12 poppers.
Verdict? They were very good! I would love them with jalapenos, but the banana peppers were good too. Hot banana peppers are still pretty mild as far as heat, but have a nice flavor. These are also pretty simple to put together, and would make great appetizers for a par-tay. Or football. Or just make them and eat ’em for dinner
like I did.