Cherry Pepper Poppers Recipe

Cherry peppers: Small, round peppers that are mildly spicy and perfect for stuffing.

Cream cheese: Softened to make it easy to mix and stuff into the peppers.

Cheddar cheese: Shredded to add a sharp, tangy flavor to the filling.

Chives: Chopped finely to add a mild onion-like flavor and a touch of color.

Garlic powder: Adds a subtle garlic flavor to the cheese mixture.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a hint of spice and depth to the cheese mixture.

When preparing the cherry peppers, make sure to remove all the seeds and membranes thoroughly. This not only reduces the heat but also creates more space for the cheese mixture. Use a small spoon or a melon baller for precise scooping. Additionally, for a smoother filling, ensure the cream cheese is fully softened before mixing with the shredded cheddar cheese and other ingredients. This will make it easier to blend and stuff into the peppers.

• seeded and halved cherry peppers - Substitute with jalapeño peppers: Jalapeños provide a similar level of heat and can be easily stuffed, making them a good alternative to cherry peppers.

• softened cream cheese - Substitute with ricotta cheese: Ricotta has a creamy texture and mild flavor that works well in stuffed pepper recipes.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the other ingredients.

• chopped chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used in the same quantity.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, making it a good alternative.

• Allow the cherry pepper poppers to cool completely after baking. This ensures that the cheese mixture sets properly and doesn't become too runny when stored.

• Place the cooled cherry pepper poppers in an airtight container. If stacking them, use parchment paper between layers to prevent sticking.

• Store the container in the refrigerator for up to 3 days. This will keep the cream cheese and cheddar cheese filling fresh and flavorful.

• For freezing, arrange the cooled cherry pepper poppers on a baking sheet lined with parchment paper. Make sure they are not touching each other to avoid clumping.

• Place the baking sheet in the freezer for about 1-2 hours, or until the cherry pepper poppers are frozen solid. This flash-freezing method helps maintain their shape and texture.

• Transfer the frozen cherry pepper poppers to a freezer-safe ziplock bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen cherry pepper poppers on a baking sheet and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly.

• Let them cool for a few minutes before serving to ensure the cheese mixture is not too hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cherry pepper poppers on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent the cheese from over-browning.
  4. Bake for about 10-15 minutes or until the peppers are heated through and the cheese is bubbly again.
  5. Let them cool for a couple of minutes before serving.

• Microwave Method:

  1. Place the cherry pepper poppers on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. Let them sit for a minute before serving to allow the cheese to settle.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the cherry pepper poppers in a single layer in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are not overcooking.
  4. Allow them to cool for a minute before enjoying.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the cherry pepper poppers in the skillet, cut side up.
  3. Cover the skillet with a lid to trap the heat and help the cheese melt evenly.
  4. Heat for about 5-7 minutes, or until the peppers are warmed through and the cheese is melted.
  5. Remove from the skillet and let them cool slightly before serving.

• Oven: Used to bake the stuffed cherry peppers at a consistent temperature of 375°F (190°C).

• Mixing bowl: Essential for combining the cream cheese, shredded cheddar cheese, chopped chives, garlic powder, salt, and black pepper into a smooth mixture.

• Baking sheet: Provides a flat surface to place the stuffed cherry peppers on for baking.

• Spatula: Useful for mixing the cheese mixture thoroughly and for scooping it into the cherry pepper halves.

• Measuring cups: Necessary for accurately measuring the cream cheese, shredded cheddar cheese, and chopped chives.

• Measuring spoons: Needed to measure the garlic powder, salt, and black pepper precisely.

• Knife: Used to chop the chives and to halve and seed the cherry peppers.

• Cutting board: Provides a safe and clean surface for cutting the chives and preparing the cherry peppers.

• Cooling rack: Allows the baked cherry pepper poppers to cool evenly after they come out of the oven.

Prepare the filling: Mix the cream cheese, shredded cheddar cheese, chopped chives, garlic powder, salt, and black pepper ahead of time and store in the fridge.

Pre-seed the peppers: Seed and halve the cherry peppers in advance to save time when assembling.

Use a piping bag: Transfer the cheese mixture into a piping bag for quick and easy stuffing of the cherry peppers.

Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.