Easy Cheese-Stuffed Jalapenos Recipe
Easy Cheese-Stuffed Jalapenos Recipe photo by Taste of Home

Easy Cheese-Stuffed Jalapenos Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Cheese-Stuffed Jalapenos in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p201

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Easy Cheese-Stuffed Jalapenos

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 8, 2013

I omitted grated cheese, did not boil the peppers and placed bacon on top. Found best way to remove seeds and membrane was to use the handle end of a teaspoon. Ideally need surgical gloves, mask and goggles! Then I used a piping bag to insert cream cheese and put in oven at 350 for 20 mins. Mmmmmmmm

MY REVIEW
Reviewed Feb. 1, 2012 Edited Nov. 4, 2013

I did not boil the peppers, but grilled them after stuffing. They were great!

MY REVIEW
Reviewed Dec. 20, 2011

I have made these when my family gets together and everyone likes them. Do wear gloves if making a lot my hands did burn.

MY REVIEW
Reviewed Jul. 13, 2011

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.

MY REVIEW
Reviewed May. 11, 2011

I added cooked, crumbled pork sausage to the cream cheese mixture, and omitted the bacon. Awesome!

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