December Recipes

Sweet & Spicy Mini Poppers

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Plate of Sweet and Spicy Mini Poppers
Hands On:
20 minutes
Total Time:
45 minutes


  • ¼ cup cranberry relish
  • ¼ cup water
  • 1 tbsp Hy-Vee brown sugar, packed
  • ¼ tsp Hy-Vee cayenne pepper
  • ½ (8-oz.) pkg. Hy-Vee plain cream cheese, softened
  • 1 fresh jalapeño, seeded and chopped
  • ¼ tsp Hy-Vee garlic salt
  • ¼ tsp Hy-Vee ground black pepper
  • ⅛ tsp kosher salt
  • 6 mini sweet bell peppers, halved and seeded
  • 1 ½ cups Hy-Vee shredded mozzarella cheese, divided
  • ¾ cup Hy-Vee plain bread crumbs, divided
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Preheat oven to 350°. Line a large baking sheet with parchment paper; set aside. Combine cranberry relish, water, brown sugar, and cayenne pepper in a saucepan. Simmer, uncovered, 20 minutes or until reduced by half; set aside.
Combine cream cheese, jalapeño pepper, garlic salt, black pepper, and kosher salt. Place cut peppers, cut sides up, on prepared baking sheet. Spoon cream cheese mixture into pepper halves; top each pepper with 2 tablespoons shredded mozzarella and 1 tablespoon plain bread crumbs. Bake 20 minutes; remove from oven.
Preheat broiler to HIGH. Broil 4-inches from heat for 5 to 8 minutes or until tops are golden. Top with cranberry mixture just before serving.

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