I came up with this recipe for taco spaghetti bake on the spur of the moment. It was a hit with my family, especially my 2-year-old! Excellent for children. If preferred, garnish with some shredded lettuce and sour cream.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 24 poppers |
Ingredients
- 8 ounces cream cheese, softened
- 1 cup finely shredded Cheddar cheese
- 1 ½ tablespoons taco seasoning mix
- 12 medium jalapeno peppers, halved lengthwise and seeded
- 2 tablespoons fine bread crumbs, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
- Blend cream cheese, Cheddar cheese, and seasoning mix together in a bowl. Spread mixture into jalapeño halves and arrange onto the prepared baking sheet. Sprinkle bread crumbs over cheese filling.
- Bake in the preheated oven until peppers are just tender, 20 to 30 minutes.
- If you aren’t a fan of taco seasoning, try stuffing the peppers with a mixture of cream cheese, mozzarella, and chopped pepperoni. Or try cream cheese, blue cheese, and a bit of dry ranch dressing mix, or whatever sounds good to you!
- Follow the recipe but bake for just 15 minutes. Remove from the oven, cool to room temperature, then place the baking sheet and poppers in the freezer for about 1 hour. Transfer the poppers to resealable bags and keep frozen until ready to use. Reheat frozen poppers in an oven preheated to 375 degrees F (190 degrees C) for about 20 minutes.
Nutrition Facts
| Calories | 116 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 205 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I did broil my halved jalapenos (face-side down) a few minutes, let cool and filled. I also used spicy taco seasoning (yum) and added cooked bacon when there was about 10 minutes left of cooking time. They were a hit!
I made a few modifications to ingredients i have at hand, substituted taco seasoning with hipping tbs of chili powder and a few shakes of chipotle chili pepper, substituted bread crumbs with chicharrones crumbs.
Taste was good. I did modify the recipe and added crumbled bacon to the cheeses
Perfect as is no changes required. I used as many jalapenos as needed for the brick of cream cheese filling, was far more than 7 good sized jalapenos too…YAY, an unexpected delight!
Excellent….didn’t change a thing…
i made these for a friend of mine who loves Jalapenos. He absolutely loved them! He wants more! lol
Meh
Made them as the recipe stated. My wife loved them!!
Very good recipe, I made it with plant based cream cheese and it came out wonderful!
These were excellent as is. I didn’t have taco seasoning so I used cumin, chili powder and chipotle chili pepper instead.
Perfect for my endless garden of jalapeños! We did the taco mix and the ranch mix…delish!
I made this on our grill, and added some bacon crumbs to the cheese mixture! Wow! These are great! Awesome alternative to the fried version!!!
These were delicious! I added in sour cream for some extra creaminess. Perfection! Definitely helped save some peppers before I threw them out! A good quick fix if you need to use up some peppers.
Delicious! I changed the taco seasoning slightly to 1 tablespoon and 1/4 teaspoon. It is not much of a change, but I did not want the taco seasoning to be the primary flavor. I have made these several times, and to save energy I add other foods to the oven as well. After experimenting, I have come up with this chart: 350°-30 minutes, 360°-25 minutes, 375°-20 minutes. Enjoy!
I made these delicious peppers about 10 months ago. This recipe is great if you love spicy foods. They were so good, i’ve decided to make them again today! If you’re not a fan of too much spice don’t use the seeds and try to find a taco seasoning without spicy spices, or make your own by using cumin and paprika.
Loved these!! I did miss the crunchy ALL-OVER coating though. But I will make these again. I didn’t change a thing. My 8 guests ate 60 of them in less than an hour
Definitely will make it again !
Used cheddar chunk cheese and seasoned bread crumbs ! Picture still in oven cooking .
This was a last minute addition to the dinner menu. They were easy to make and enjoyed by all. Next time I’ll probably fix some sort of an aioli for dipping. Great, easy and tasty recipe I’ll make again!
Perfect. Made with and without the bread crumbs. Used a bit less taco seasoning and added minced garlic, onion powder, clack pepper, and garlic powder. Simple, quick, loved these.
I was excited to try this recipe but found it was overpowered by the jalapeño. I seeded the jalapeños most of the way (leaving a few seeds for spice) but they were too strong. Maybe it was that I had to use a cheese blend? (It had cheddar in in though). Maybe I’ll try it again when jalapeños are out of season and weaker.