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Cheesy Rice Stuffed Jalapeno Poppers

Rated as 4.22 out of 5 Stars

"A twist on a classic jalapeno popper using rice and cheese with a crusty panko topping and then baked…not fried."
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Ingredients

45 m servings 108 cals
Original recipe yields 12 servings (24 poppers)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Prepare rice according to package directions. Allow to cool slightly.
  3. Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.
  4. Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.
  5. Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.
  6. Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

Footnotes

  • Cook's Note:
  • Depending on the size of the jalapenos, you might need additional peppers to use all the filling.
  • Refrigerate leftovers in a reusable container. To serve, microwave for about 20 seconds or so per popper.

Nutrition Facts


Per Serving: 108 calories; 5.7 g fat; 13.6 g carbohydrates; 2.9 g protein; 15 mg cholesterol; 122 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Had to substitute whole wheat ritz cracker crumbs for the panko crumbs (I forgot at home) which were difficult to find at the few and far between grocery stores because we were so far up in the ...

Most helpful critical review

The guys love this. A little spicey for most of my guest. Great flavor.

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Had to substitute whole wheat ritz cracker crumbs for the panko crumbs (I forgot at home) which were difficult to find at the few and far between grocery stores because we were so far up in the ...

These were great. I made them even easier by not adding the cilantro or taco seasoning. I didn't have any. Used about a 1/3 - 1/2 cup of leftover (sushi) rice for 8 pepper halves. Just spraye...

Another wonderful way to enjoy a jalapeño popper. My jalapeños were SUPER hot and I did de-seed and de-membrane them. I appreciated the easy of making these and how filling and hardy they are...

I bought 8 really large jalapenos and had enough filling for all of them. The panko that was on top of the jalapenos didn't brown as well as the ones that fell onto the parchment paper so I spr...

I love these! I made these as written using long grain rice but with cheddar and mozzarella (no Mexican mix over here) then made up a batch using Scotch Bonnets and leftover Mexican rice. What a...

The guys love this. A little spicey for most of my guest. Great flavor.

I made these exactly as written. I think we would have liked them more if there was more cream cheese and a LITTLE bit less rice. I think next time I would do 8oz cream cheese and half the bread...

I made these with the Uncle Ben's Ready Rice Whole Grain Brown and added a bit more Mexican blend cheese and they turned out great. I will admit that I let them cook a few minutes longer and the...

I admit I was trying to use up some ingredients I had on hand, but I was pretty close to the measurements in the recipe. I think because I love cheese, I would have preferred more Mexican blend...