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Cheesy Rice Stuffed Jalapeño Poppers

  • Vegetarian
  • Vegetarian
  • Ready Rice
  • Bake
  • Appetizers
  • 15 - 30 MIN
  • Servings
    25 Poppers
  • Prep
  • Cook
  • Spicy


About This Dish

Feeling spicy? With jalapeño, shredded cheese and Panko breadcrumbs, these stuffed poppers will hit definitely the spot. 


  • 12 large fresh jalapeño peppers, halved lengthwise, seeds and membranes removed
  • 1 (8.8 ounce) pouch UNCLE BEN’S® READY RICE® Original Long Grain or Whole Grain Brown
  • 4 ounces cream cheese, softened
  • ¼ cup shredded Mexican blend cheese
  • 1 teaspoon chopped fresh cilantro
  • 1½ teaspoons taco seasoning mix
  • 1 tablespoon melted butter
  • 1 cup Panko bread crumbs


  1. Preheat oven to 350° F (175° C). Line a baking sheet with parchment paper.
  2. Prepare rice according to package directions. Allow to cool slightly.
  3. Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.
  4. Fill each jalapeño half with about a teaspoon of rice mixture, depending on size of jalapeño. Arrange filled jalapeño halves on prepared baking sheet.
  5. Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapeños with crumb mixture.
  6. Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.


Amount per serving (25 Poppers total)

Calories: 50
Total Fat: 2.5g 4%
Saturated Fat: 1.5g 8%
Trans Fat: 0
Sodium: 85mg 4%
Carbohydrates: 6g 2%
Dietary Fiber: 0 0
Sugars: 0
Protein: 1g
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