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

Ingredients

  • 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.

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: 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
 (0)
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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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