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

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
12
Yield:
24 poppers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Prepare rice according to package directions. Allow to cool slightly.

  • Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.

  • Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.

  • Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.

  • Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

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

108 calories; protein 2.9g 6% DV; carbohydrates 13.6g 4% DV; fat 5.7g 9% DV; cholesterol 15mg 5% DV; sodium 121.9mg 5% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2019
This is amazing. I know some people hate to see changes but here it is with the basics left totally intact... Used regular low sodium Vigo brand rice (yellow saffron flavor) but any rice will really do. I gave a healthy shake of ancho chile and chipotle pepper powder to it. Again you can do this or not or add whatever you want or not - could be cayenne chili powder dash of turmeric (oops did that) cumin garlic onion powder. Point is it's a perfect builder or leave as is spice as needed or desired. Light cream cheese 2nd to last layer light cheddar and finally the spicy panko bread crumbs. These can also be tweaked. You know how it goes fattier is always gonna taste better but it can still be amazing tweaked down. But the panko bread crumbs shouldn't be left out. Regular crumbs will be a downgrade. Read More

Most helpful critical review

Rating: 3 stars
07/27/2015
The guys love this. A little spicey for most of my guest. Great flavor. Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/28/2015
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 nice versatile recipe. Thanks Mis7up for your recipe. Read More
Rating: 5 stars
12/09/2019
This is amazing. I know some people hate to see changes but here it is with the basics left totally intact... Used regular low sodium Vigo brand rice (yellow saffron flavor) but any rice will really do. I gave a healthy shake of ancho chile and chipotle pepper powder to it. Again you can do this or not or add whatever you want or not - could be cayenne chili powder dash of turmeric (oops did that) cumin garlic onion powder. Point is it's a perfect builder or leave as is spice as needed or desired. Light cream cheese 2nd to last layer light cheddar and finally the spicy panko bread crumbs. These can also be tweaked. You know how it goes fattier is always gonna taste better but it can still be amazing tweaked down. But the panko bread crumbs shouldn't be left out. Regular crumbs will be a downgrade. Read More
Rating: 5 stars
07/18/2015
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 then stuck them under the broiler in the end because I like my cheese so brown that it could nearly be considered burnt. Jalapeno's and cheese are two of my favorite combo's. Thanks for the recipe miss7up! Read More
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Rating: 3 stars
07/26/2015
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 breading. Otherwise great twist on stuffed peppers! The filling was easy to use and rice was simple to make with Uncle Ben's ready rice! I love these pouches! Thank you for the recipe! Our family loves stuffed peppers. Read More
Rating: 4 stars
08/01/2017
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 mountains. They worked great and the peppers were yummy! I might have blanched the peppers or used a little olive oil on them before cooking them but it wasn't absolutely neccesary. Read More
Rating: 4 stars
07/28/2015
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 sprinkled those on top after the baking time. Perfect appys for football season. Thank you miss7up! Read More
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Rating: 3 stars
07/27/2015
The guys love this. A little spicey for most of my guest. Great flavor. Read More
Rating: 5 stars
02/06/2016
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 sprayed the cookie sheet didn't need parchment paper. Added a bit of paprika to bread crumbs for more color. Thanks for this quick tasty recipe. Read More
Rating: 4 stars
07/14/2015
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 cheese and a little less of the cream cheese but it was still really good. We enjoyed it. Read More