Chunky Jalapeño & Artichoke Party Poppers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 24 poppers.
1/4 cup breadcrumbs (Panko works great, but any will do)
1/4 cup Parmesan cheese, grated
1/4 teaspoon dill, finely chopped (fresh or dry)
1/2 teaspoon Italian parsley, finely chopped (fresh or dry)
Salt and pepper to taste
8 mini sweet peppers
4 fresh jalapeño peppers
3/4 cup Chunky Artichoke & Jalapeño Dip or Artichoke Parmesan & Garlic Dip
Preheat oven to 350°F.
Mix the breadcrumbs, Parmesan cheese, dill, parsley, salt and pepper in a small bowl, set aside.
Cut mini sweet peppers and jalapeño peppers in half lengthwise and remove stems, seeds and veins. Fill peppers with dip, approximately 1 tablespoon per pepper. Top each one with a sprinkle of the breadcrumb/cheese mixture.
Bake on a cookie sheet for 17-20 mins or until the tops are golden brown.
Serve warm and enjoy!