Pepper Popper Sliders

"Fun to say-Easy to make-Delicious to eat."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
Ready In:




  • Bake rolls following directions on package.
  • In a small bowl, combine peppers, bacon and cream cheese.
  • Mix well. In a large bowl, combine garlic, salt and pepper.
  • Crumble beef over garlic mixture and mix well.
  • Shape into twelve 3 to 4-inch patties.
  • Spoon pepper mixture onto center of six patties.
  • Top with remaining patties and press edges firmly to seal.
  • Grill burgers and top with cheese.
  • Split rolls and fill with burgers, tomato, lettuce and guacamole.

Questions & Replies

default avatar
  1. shadowrunbunny
    So, does this recipe make 6 or 12 sliders? Recipe calls for 12 rolls/buns, but when it comes to the meat, it appears that we are only making 6 burgers... so confused.


  1. anniesnomsblog
    We loved these! Even though it looks like a lot of ingredients, it was really simple to put together and I loved the filling in each slider. Biting into your burger meat and getting peppers, bacon and cheese was so good! The addition of guacamole with the fresh tomato and lettuce was great too, it added another layer of flavour. Definitely be making these again!
  2. Kharmakaye
    Great idea! I made my own guacamole, we're not fans of sliced tomatoes on burgers, but a small one (I prefer Roma) diced in a fresh made guac is great. We also like the heat so used pepper Jack/cheddar cheese combo!
  3. HBcook
    I made these for a party. They are very good and have a kick. I doubled the recipe to make 24 and used only 1 large jalapeno; I used reduced fat cream cheese and ground sirloin. I used FF sharp cheddar slices and halved them on the diagonal. Real cheese would have been better. Lots of work!! You're making double the patties (48) and it (4 pounds) came out to about 1 1/3 ounces/per patty. I assembled the burgers the day before. I spooned a little of the cream cheese mixture on each of 24 patties and did not use all the filling. We grilled them for about 1 minute per side on high and it was perfect. I toasted the buns (Ralph's mini buns) under the broiler for a minute, topped with the burger and then cheese. I served them with guacamole, Roma tomato slices and pickle chips.
  4. Mean Bean
    These were really good! I roasted an anaheim pepper and topped the burgers with it and the other toppings. I used mayo on one bun and some of the leftover filling on the other. They were SOOOO messy and good! Thanks #983617 for a new take on stuffed burgers!


<p>Rhodes Bake-N-Serv is the brand name used by Rhodes International, Inc. which is owned and managed by Ken Farnsworth Jr., his eldest son Kenny Farnsworth, President, and Erik Lehnardt. Headquartered in Salt Lake City, Utah with plants in Columbus, Wisconsin. Rhodes Bake-N-Serv supplies grocery stores, club stores, and mass merchandisers across the United States. Rhodes is also available to restaurants, schools, and other institutions through food service distributors.<br /> <br /> Rhodes Bake-N-Serv continues the tradition of quality started by Mr. Herbert Cecil Rhodes Jr. and all the dedicated people who have made Rhodes &ldquo;America&rsquo;s Favorite Frozen Dough&rdquo;.</p>
View Full Profile

Find More Recipes