Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line a rimmed baking pan with parchment paper.
- Cut each pepper in half lengthwise. Use a small spoon to remove and discard all seeds and membranes.
- In a medium bowl, mash together the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, paprika, and black pepper with a fork until well combined.
- Fill each pepper half with the cream cheese mixture.
- Roll out the dough sheet on a work surface. Using a pizza cutter, cut the dough crosswise into thin strips.
- Wrap 2 to 3 strips of dough around each pepper half, leaving a space near the top for the eyes. Place the wrapped peppers, cut side up, on the prepared baking pan.
- In a small bowl, whisk the egg and milk until smooth. Use a small pastry brush to lightly brush the wrapped peppers with the egg wash.
- Transfer the pan to the oven and bake until the peppers are tender and the dough is golden brown. Baking time will vary depending on pepper size; small peppers may take 14 to 16 minutes, while larger peppers may need 26 to 28 minutes.
- Allow the poppers to cool for 5 minutes. Then, place two candy eyeballs on each popper. Serve warm.
Notes
For a gluten-free option, use a gluten-free crescent roll dough or a cassava-based dough. Mini sweet peppers can be used as a milder alternative to jalapeños.