Jalapeno Poppers


12 fresh jalapeño peppers

2 cup Always Save Shredded Sharp Cheddar Cheese

4 oz Always Save Cream Cheese Style Blend, softened

2 tbsp Always Save Mayonnaise

1/4 cup diced pimiento peppers, drained

1/4 cup minced yellow onion

1/2 tsp Always Save Salt, divided

1/2 tsp smoked paprika, divided

1/2 tsp Always Save Ground Black Pepper, divided

1/2 cup panko breadcrumbs

2 tsp Always Save Olive Oil

6 slices Always Save Sliced Bacon, cooked and crumbled

Football, Halloween, Thanksgiving, oh my! Fall get togethers are in full swing, and appetizers will be plenty. Make sure you have a great go-to dish to take with you or serve at your own party. Our Jalapeno Poppers recipe is the perfect dish to get a bit of spice with a tasty flavor. Whip some up for your next get together!


Preheat your oven to 400°F.

Cut the jalapeño peppers in half lengthwise. Use a spoon to scrape out and discard the seeds and ribs from the peppers. Set the halved peppers on a parchment-lined rimmed baking sheet.

Sliced jalapeno peppers

Stir together the shredded cheddar, cream cheese, mayonnaise, pimientos, onion, and 1/4 teaspoon each salt, paprika, and pepper in a medium bowl.

Cheeses and veggies combined

In a small bowl, stir together the panko breadcrumbs and the remaining 1/4 teaspoon each salt, paprika, and pepper.

Panko breadcrumb mixture

Drizzle the olive oil into the panko mixture and mix thoroughly.

Fill each pepper half with some of the cheese mixture and sprinkle the tops of the peppers evenly with the panko mixture.

Stuffed jalapeno peppers

Bake until the tops are golden brown, about 15 minutes.

Remove the peppers from the oven and top them with the crumbled bacon.

Finished jalapeno popper recipe

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