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Jalapenos with Olive-Cream Filling Recipe

Jalapenos with Olive-Cream Filling Recipe

“These jalapenos are great!” says Krystal Peterson of Walker, Louisiana. “I take them to all get-togethers and potlucks, and the people at my husband's work are always requesting them.”
TOTAL TIME: Prep/Total Time: 25 min. YIELD:16 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup chopped pimiento-stuffed olives
  • 2 tablespoons olive juice
  • 16 large jalapeno peppers, halved lengthwise and seeded


  • 1. In a small bowl, combine the cream cheese, olives and olive juice. Spoon about 2 teaspoons into each jalapeno half. Serve immediately or refrigerate. Yield: 32 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

2 appetizers equals 58 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 103 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.