Pepper Poppers


Just a few years ago, peppers started appearing on all kinds of restaurant appetizer menus.  I have seen names such as Jalapeno Poppers, Rattlesnake Bites, and Stuffed Jalapenos.  While I have not been a fan of extremely hot pepper foods, when I have tried these appetizers, I really liked all of them.  They all have varying amounts of heat, but all good.

Last summer, a man from church offered us fresh banana peppers from his garden.  Of course I gladly accepted and then decided to find a recipe to use them in.  I came across a variation of this recipe that my family loved.  While I used banana peppers which are much milder than jalapenos, I would love a little more heat, too.  Feel free to use whatever pepper you have and like.



Pepper Poppers


  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1/4 cup mayonnaise
  • 15 fresh jalapeno peppers, halved lengthwise and seeded
  • 2 eggs, beaten
  • 1/2 tablespoon milk
  • 1-1/2 cups crushed corn flake cereal



Preheat oven to 350 °F.

Lightly grease a baking sheet.

In a medium bowl, mix together cream cheese, sharp cheddar cheese and mayonnaise.

Stuff pepper halves with the mixture.

Whisk together eggs and milk in a small bowl.

Place crushed corn flake cereal in a separate small bowl.

Dip each stuffed pepper half into the egg and milk mixture, then roll in corn flake cereal to coat.

Arrange in a single layer on the prepared baking sheet.

Bake in the preheated oven for 30 minutes, or until filling is bubbly and lightly browned.