Cheesy Rice Stuffed Jalapeno Poppers

Cheesy Rice Stuffed Jalapeno Poppers A twist on a classic jalapeno popper using rice and cheese with a crusty panko topping and then baked…not fried.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 15 mins

    TOTAL : 45 mins

    SERVING : 12

    YIELD : 24 poppers

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Prepare rice according to package directions. Allow to cool slightly.

  • Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.

  • Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.

  • Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.

  • Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

Per Serving: 108 calories; protein 2.9g; carbohydrates 13.6g; fat 5.7g; cholesterol 15mg; sodium 121.9mg. Depending on the size of the jalapenos, you might need additional peppers to use all the filling.