Extra Cheesy Kale and Portabella Jalapeno Poppers

A hot and spicy, cheesy-crispy one-pop flavor bomb your vegetarian friends will love.   



  1. In a large bowl, combine the softened cream cheese, cheddar cheese, and 2 tablespoons grated Parmesan cheese. (Don't mix yet, see step 4.)
  2. Heat the olive oil in medium size skillet over medium heat. Add the mushrooms and a dash of salt and pepper; cook until golden brown. Drain.
  3. To the mushrooms, add the thinly sliced kale and granulated garlic. Saute the kale/mushroom mixtures over medium heat for about three minutes, or until the kale is tender. If there appears to be more water in the pan drain it off. Cool 5 minutes.
  4. Add the slightly warm mushroom mixture to the cheese mixture and stir until mixed well.
  5. In a small bowl, combine the panko, 1 tablespoon grated Parmesan, the parsley and a dash of salt.
  6. Using your hands, stuff each pepper half with the cheese/mushroom mixture rounding out the top.
  7. Carefully press each stuffed pepper half into the panko mixture.
  8. Place the stuffed pepper halves onto a greased baking pan. Drizzle the peppers with a tiny bit of olive oil then sprinkle a little paprika over the top.
  9. Bake, uncovered, at 375 for 20-30 minutes until the peppers are tender and the panko is golden brown.


Wear disposable gloves when cutting hot peppers; their oils can burn your skin. Avoid touching your face or eyes.

Nutrition Facts

Serving Size 4 poppers

Amount Per Serving

Calories 205

% Daily Value

Total Fat 14 g


Saturated Fat 7 g


Cholesterol 34 mg


Sodium 435 mg


Total Carbohydrates 11 g


Dietary Fiber 1 g


Protein 10 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at