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A few years ago, I saw a man in the grocery store buying a big bag full of jalapeno peppers. I asked him what he intended to do with them, and he shared this recipe with me right there in the store! —Janice Montiverdi, Sugar Land, Texas
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (3 each) equals 141 calories, 12 g fat (8 g saturated fat), 39 mg cholesterol, 200 mg sodium, 3 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Cheese-Stuffed Jalapenos in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p201
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Feb. 01, 2012 by lorstout
I did not boil the peppers, but grilled them after stuffing. They were great!
Reviewed on Dec. 20, 2011 by veeel
I have made these when my family gets together and everyone likes them. Do wear gloves if making a lot my hands did burn.
Reviewed on Jul. 13, 2011 by dbowland
These made a wonderful snack. Be careful not to boil them too long if you want them to look nice and firm as an appetizer.
Reviewed on May. 11, 2011 by sfarrell1007
I added cooked, crumbled pork sausage to the cream cheese mixture, and omitted the bacon. Awesome!
Reviewed on Aug. 14, 2010 by Trilby Yost
I wish ToH would quit changing the long-familiar photographs as I, with an in-a-hurry glance, almost didn't recognize this recipe as one that I have made several times and like very much.
Reviewed on Jun. 11, 2010 by stumpyiam
These things are to die for!!! I made them as a side dish for dinner tonight (obviously I cut the recipe way down), and my husband and I just loved them. I had to use soy sauce instead of the Worcestershire because I was out, but they were still delicious. I had 7 jalapenos. I ate three halves, and my husband polished off the rest. Definitely a keeper!!
Reviewed on Mar. 29, 2010 by cooker 51
Wonderful! These were very tasty as the recipe called with 10 minutes boil time. The next time I will boil for less and hopefully that will make it a bit zippier. Husband wants them tomorrow too!
Reviewed on Oct. 03, 2009 by cntbailey
I have made this twice and both times everyone has asked for the recipe. I wrap each pepper with a half piece of uncooked bacon. Cook time is a little longer about 25-30 mins. Just cook until bacon is done. The bacon grease its into the cheese mixture..so good! Also I don't boil the peppers since I'm cooking them longer.
Reviewed on Feb. 07, 2008 by gerilynN
USE LIGHT CREAM CHEESE. ADD SOME PARMESIAN CHEESE. NO BACON NECESSARY.
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