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Makes: about 50 poppers
Cook: 20 minutes
  • Olive oil no-stick cooking spray, Pam®

  • 2 pints baby red, yellow, and orange bell peppers and/or jalapeño chile peppers

  • 1 package (8-ounce) cream cheese, softened, Philadelphia®

  • 1 cup shredded pepper-Jack cheese (4 ounces), Tillamook®

  • 2 green onions, finely chopped

  • 1 cup fresh chunky salsa


  1. Preheat oven to 300 degrees F. Lightly coat a baking sheet with cooking spray. Set aside.

  2. Cut each pepper lengthwise through stem. Using a spoon, scrape out seeds and veins. Set aside. In a medium bowl, stir together cream
    cheese, shredded cheese, and green onions. Fill hollowed-out peppers with cheese mixture. Place peppers on a baking sheet. Bake for 20 to
    25 minutes or until heated through.

  3. Top each pepper with a spoonful of the fresh salsa.