Make it a Pepper Party

Poppers should be defined as a delightful finger food to be enjoyed with family and friends—all while sitting around a pool on a warm and lazy day.  And, of course, add a few more finger foods and cold drinks to round out this summer fare. 

Well, just because it’s fall, and winter is coming up, that’s no reason to put this recipe away until the summer.  My poppers can be enjoyed all year round alone as appetizers, or alongside a hearty bowl of your favorite cold-weather soup.  You’ll get raves when you serve a tray of these hot bites at your next party, and they’re just as tasty prepared over a hot grill as they are when baked in your oven. 

There are many recipes for poppers out there.  Some are filled only with cheese, and others include cheese and a couple of other spices.  However, most of the recipes I found call for a batter and deep-frying.  I prefer to keep the calories down and omit this step.  I tossed in a few extra ingredients to add some more flavor, and this is how I’ll be making them from now on.  

 

Jalapeno Poppers 

8 large fresh jalapeno peppers

2 Italian sausages, spicy or sweet

3 green onions, finely sliced

3 T bell pepper, finely chopped

½ C coarsely grated jack cheese

½ C coarsely grated mozzarella cheese

¼ C fresh cilantro, minced 

Preheat oven to 375º

Line a baking sheet with foil. 

Remove the casing from the sausages.  In a small fry pan break up the meat and slowly brown it.  Drain off any fat.  Cool.  Prepare the other ingredients and combine them with the meat.  

Cut the stem off the peppers.  With a pepper corer or small paring knife, carefully remove all the seeds and membranes without cutting through the skin.  

With a very small spoon, carefully stuff and pack each pepper with the filling.   Place them on the baking sheet and set your timer for 15 minutes.  Continue for 5 more minutes until they are tender and the filling is bubbling and oozing.  Every oven is a little different so keep an eye on them to prevent scorching. 

Remove the peppers to a serving tray and serve them while they’re hot.  Any baked leftover peppers can be warmed up in the microwave.  You could even make them up ahead to serve later or even the next day.  Just prepare the filling and cut the peppers and refrigerate separately.  Stuff and bake just before serving. 

For a variation of this recipe (see photo below), cut the peppers open and leave the stems on, leave out the 3 tablespoons bell pepper, add ¼ cup frozen or drained canned corn, and substitute any cheddar cheese for the jack and mozzarella.  I prefer the extra sharp in this recipe.   I had some leftover filling and also stuffed a bell pepper to see how it would taste.  The jalapenos were delicious prepared this way as well—and so was the bell!

 

Enjoy!

© Pauline Boren 2009