Cheesy Recipe ‹ Cheesy Rice Stuffed Jalapeno Poppers

A twist on a classic jalapeno popper using rice and cheese with a crusty panko topping and then baked…not fried.

Ingredients

• 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 ½ teaspoons taco seasoning mix
• 1 teaspoon chopped fresh cilantro
• 12 large jalapeno peppers, halved lengthwise, seeds and membranes removed
• 1 cup panko bread crumbs
• 1 tablespoon melted butter

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees 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 jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.
5. Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.
6. Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

Nutrition Facts

• calories107.8
• carbohydrateContent13.6 g
• cholesterolContent15 mg
• fatContent5.7 g
• fiberContent0.5 g
• proteinContent2.9 g
• saturatedFatContent3.3 g
• sodiumContent121.9 mg
• sugarContent0.5 g