Cheesy Rice Stuffed Jalapeno Poppers

Jalapeno "boats" are filled with a cheesy, creamy rice mixture with taco seasoning and topped with panko bread crumbs for a crowd-pleasing party appetizer.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 108 Calories

Ingredients

• 1 tablespoon melted butter
• 4 ounces cream cheese, softened
• 1 teaspoon chopped fresh cilantro
• 1 cup panko bread crumbs
• ¼ cup shredded Mexican blend cheese
• 1 ½ teaspoons taco seasoning mix
• 12 large jalapeno peppers, halved lengthwise, seeds and membranes removed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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