Mini Pepper Poppers

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Hello everyone, It’s finally Friday! Today was a very exciting day but it was also a little bittersweet. Last fall I joined an amazing Homeschool co-op, I don’t homeschool my kids (for now, anyway) but I was offered the opportunity to teach Spanish to Highschool kids and today was our last class. I had a group of amazing young souls and I’m very proud of having a little part in their journey through the Spanish language. So, while it is exciting we finished our semester, I’m also a little sad it’s over. If you ever have the opportunity to learn another language, whichever it is, do it. You’ll never regret knowledge.

Speaking about other languages, when I came to Texas to learn English, I was introduced to Texas cuisine; which is very different from Mexican cuisine. Even though there’s a little place in every corner that claims to be “Authentic Mexican Food”, news flash… it’s not! But don’t get me wrong it still is delicious and I love it! but I don’t call it Mexican I call it Tex Mex, which is the perfect way to describe this delicious food. As I was saying, I started to try food with a mix of spices that, yes, I was familiar with but never had them all mixed together and certainly not mixed with a ton of cheese and sour cream. Instantly hooked.    

Today, is what I am sharing with you. The same mixed of spices, with all the goodness of cheese and cream stuffed in a delicious sweet mini pepper. I found these little peppers in my grocery store and I thought they would be perfect to make poppers. Some people don’t like jalapeño poppers because you never know when you’re getting an extra hot jalapeño and it’s not fun  to have your mouth on fire. Well, here’s your answer! give this recipe a try, you’ll love it.                      

I have about 8-10 mini peppers halved and seeded.
Lined a baking sheet with parchment paper and preheat your oven to 375 degrees. 
If your peppers don’t want to lay flat on the baking sheet, you can cut a tiny slice off the bottom of the peppers. That will do the trick! 

Let’s start with the beginning of all things cheesy and delicious. Mayo, sour cream, cream cheese, and cheddar cheese.

Add the chopped crispy bacon, green chiles and scallions. Stir once again.

Add the spices. Cumin, garlic powder, chili powder, salt and pepper. Stir once more. 

Fill each pepper with the cheese mixture and place them on a baking sheet lined with parchment paper.
1 down, 15 to go. 

Ready for the oven.  Bake the peppers on a preheated oven for about 25 min or until the cheese is melted and a little brown. Let them cool for a couple of minutes before devouring it.  

oh, so good! I garnished the peppers with chopped scallions, totally optional but they do look prettier. I think I am making these babies for our Easter Potluck. I’ll take one of these instead of devil eggs anytime. Joking! I’d definitely take more than one. Enjoy!     

Full recipe below! 


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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