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

Easy Cheese-Stuffed Jalapenos Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 5 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 5 min.
MAKES: 16 servings


  • 24 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.


  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; sprinkle with bacon.
  3. Place on a greased baking sheet. Bake at 400° for 3-5 minutes or until filling is warmed. Yield: 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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Dec. 25, 2015

"I only boiled them for about 3 minutes -- I wanted them to still have that jalapeno bite. I chopped some jalapenos (in a jar) and added this to the cream cheese mixture. Got the spice back into them. Next time, I'll try this without boiling them at all. Easy recipe."

Reviewed Aug. 13, 2015

"Tasty recipe, but I don't recommend boiling them. It isn't needed. I used very hot peppers: I tasted one raw, and it set my mouth on fire, and I have a very high tolerance for spicy. Simply baking them reduced the heat to a very tolerable level. Boiling would ruin them, by removing all bite, and making them mushy, IMO. The recommendation to wear gloves is spot on, though. I didn't, and even after a thorough hand washing, I touched my face and it burned for about an hour."

Reviewed Feb. 21, 2015

"Cooked peppers less than 5 min. Were very mild. Like them very much."

Reviewed Feb. 5, 2015

"I thought the peppers were too mushy and weren't hot at all. Why even use jalapenos if you take all the flavor out of them, use a green pepper if that's what you want. I may try again without boiling first and see if it keeps the peppers firmer and tastier."

Reviewed Feb. 2, 2015

"This is my new favorite jalapeno popper recipe. I love how boiling the jalapenos for just a few minutes really tones down the heat. I have tried charring them in the past but this works best for me. Thanks for posting this recipe."

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