Cheese-Stuffed Jalapenos Recipe

Cheese-Stuffed Jalapenos RecipePhoto by: Taste of Home Cheese-Stuffed Jalapenos Recipe Rating 5

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!

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Cheese-Stuffed Jalapenos Recipe
  • Prep/Total Time: 25 min.
  • Yield: 16 Servings
20 5 25

Ingredients

  • 25 medium fresh jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups (12 ounces) finely shredded cheddar cheese
  • 1-1/2 teaspoons Worcestershire sauce
  • 4 bacon strips, cooked and crumbled

Directions

  • Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.
  • In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno half; sprinkle with bacon.
  • Place on a greased baking sheet. Bake at 400° for 5-10 minutes or until cheese is melted. Serve warm. Yield: About 4 dozen.

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

Healthy Cooking

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Reviews for Cheese-Stuffed Jalapenos (9)

Cheese-Stuffed Jalapenos Recipe

Cheese-Stuffed Jalapenos

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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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