Cheesy Rice Stuffed Jalapeño Poppers Recipe

Name: Cheesy Rice Stuffed Jalapeño Poppers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 25 poppers
Ingredients: 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

Ingredients

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

	PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD 25 poppers

Instructions

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