Cheesy Rice Stuffed Jalapeno Poppers recipe

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Ingredients

1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Original Long Grain or Whole Grain Brown
4 ounces cream cheese, softened
¼ cup shredded Mexican blend cheese
1 ½ teaspoons taco seasoning mix
1 teaspoon chopped fresh cilantro
12 large jalapeno peppers, halved lengthwise, seeds and membranes removed
1 cup panko bread crumbs
1 tablespoon melted butter

Nutrition Info

107.8 calories
carbohydrate: 13.6 g
cholesterol: 15 mg
fat: 5.7 g
fiber: 0.5 g
protein: 2.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 121.9 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 poppers

Recipe Note

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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