Cheeseburger Stuffed Jalapeno Poppers
This Cheeseburger Stuffed Jalapeño Popper recipe is a fun and delicious game day appetizer. These spicy bites are perfect for tailgating, parties, or a tasty night spent at home.
Servings: 6
Ingredients
- 16 jalapeño peppers cut in half lengthwise, seeds and veins discarded
- 1 lb. extra lean ground beef
- 1 tbsp olive oil
- 1 oz. taco seasoning 1 package
- ½ cup cream cheese
- ½ cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil or spray with nonstick spray. Set aside.
- Cut each jalapeño in half length wise and use a knife and spoon to hollow out the veins and seeds from each pepper. Add the jalapeños to the baking sheet.16 jalapeño peppers
- Heat the olive oil over medium high heat in a large skillet. Add the beef and crumble as it cooks. About half way through cooking, stir in the taco seasoning. When no longer pink, drain if need be and set aside.1 lb. extra lean ground beef, 1 tbsp olive oil, 1 oz. taco seasoning
- Stuff each half of a jalapeño with 1 tsp cream cheese, followed by a heaping of beef, and then sprinkle with cheddar. Repeat with all of the jalapeños.½ cup cream cheese, ½ cup shredded sharp cheddar cheese
- Bake for 25-35 minutes or until jalapeños are cooked to your liking and cheese is fully melted. Enjoy!
Notes
- Wear gloves to handle the jalapeños if you are worried they are spicy.
- Choose large jalapeños, as they are easier to stuff.
- Remove the vein and seeds to reduce the spice.
- Store leftovers in the fridge for 3-4 days. Reheat in the oven.
- Freeze up to 3 months; thaw in the fridge overnight.
- Prepare up to 1 day ahead of time.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 3g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 183mg | Potassium: 389mg | Fiber: 1g | Sugar: 2g | Vitamin A: 765IU | Vitamin C: 44.3mg | Calcium: 98mg | Iron: 2mg