Cheesy Jalapeño & Corn Stuffed Sweet Pepper Poppers will bring the party vibe to any get together. They’re one or two bites of cheesy, melty tastiness that will bring a smile to everyone around!
My husband and I have spent the past month back in our hometown in Ohio visiting family and friends. We’ve been so happy to get out of the Phoenix summer heat and spend some rare time “back home.”
We’ve been running around, visiting, exploring, and yes, eating so much! With all the get togethers and festivities, it’s hard not to. We just *had* to hit our old favorite restaurants and ice cream stands, right?
I recently made a tasty appetizer for a family gathering — Cheesy Jalapeño & Corn Stuffed Sweet Pepper Poppers — that cannot be beat for a fun dish.
If you’re a pepper lover looking for a main dish to try, you’ll enjoy my Sausage & Mushroom Stuffed and Grilled Peppers.
Use the summer’s fresh corn for this fun appetizer (but you don’t have to). There is plenty of delicious corn to be had here in Ohio this season — so good! I didn’t find any of the mini sweet peppers at the farmers markets but they’re on the shelves in stores all over.
While in Ohio, I’ve been lucky to visit with so many friends! One friend has a wonderful side business with her husband called Skinner Wood & Wool, where they create both cutting boards from all types of wood (like the awesome Ohio-shaped board I served my poppers on — just had to have it!), and mittens repurposed from old sweaters. How cool, right? Check out their site to see for yourself.
After I made these poppers, they disappeared before my eyes! Seriously. My nephew took a break from his summer school studies and pretty much gobbled them up!
This is, for sure, the perfect appetizer to dish up and share at home. I think they need to be served just out of the oven. You know — all gooey and warm. That doesn’t usually transport that well.
When you’re thinking about what to serve at your next gathering, Cheesy Jalapeño & Corn Stuffed Sweet Pepper Poppers will be a hit! They’ll be great for football season parties, too! Makes these one- (or two-) bite poppers for a fun treat anytime!
Patricia Conte/Grab a Plate
Serves Serves 10
5 based on 5 review(s)
- 2 (16-ounce bags) mini sweet peppers
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 4 ounces cream cheese
- 2 cups shredded cheddar cheese
- 3-4 tablespoons milk
- 1 large jalapeño, seeds and membrane removed, diced
- 1 (15-ounce) can corn, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 5-6 dashes hot sauce, more or less to taste
- Several tablespoons crushed tortilla chips
- Line two baking pans with aluminum foil. Preheat the oven to broil. Toss the whole peppers in the olive oil and place on the baking pan in a single layer. Sprinkle with the salt.
- Broil for a few minutes until the peppers are slightly charred. Remove from the oven and allow the peppers to cool to the touch. Turn the oven to 425 degrees F.
- With the peppers laying flat (charred side down), use a sharp knife to cut away about 2/3 of the pepper to create an opening where the stuffing will go. Reserve the cut pieces of pepper for another recipe. Clean away any seeds and stringy pulp from inside.
- Add the cream cheese, cheddar cheese, and milk to a saucepan over low heat. Stir to combine until the cheese melts. It may be slightly thick. If it gets very thick, add a bit more of milk and continue to stir. Turn off the heat and add the corn, cumin, coriander, and hot sauce. Mix to combine.
- Place the peppers back on the baking sheets. Use a spoon to add the cheese mixture into the peppers, so the cheese sits just at the edge of the hole in the peppers.
- Bake for 3-5 minutes or until the cheese softens and turns slightly golden.
- Remove from the oven and arrange on a platter. Sprinkle the tops with the crushed tortilla chips. Add a few dashes of hot sauce if you’d like.
- Serve immediately, while warm.