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| Cheesy Rice Stuffed Jalapeno Poppers |
"A twist on a classic jalapeno popper using rice and cheese with a crusty panko topping and then baked...not fried."
Ingredients :
- 1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Original Long Grain or Whole Grain Brown
- 4 ounces cream cheese, softened
- 1/4 cup shredded Mexican blend cheese
- 1 1/2 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
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 45M |
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- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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.
Notes :
- 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.
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