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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.

Reviews for Jalapenos with Olive-Cream Filling

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Reviewed Jun. 13, 2013

"With what's given they are ok, an easy way to modify is to add parmesan cheese, and chili powder (never enough), and GRILL them, they are wonderful!! My dad requests these every fathers day, and any grilling day!"

Reviewed Jun. 11, 2013

"I wrap a piece of bacon around it and grill it. You can also bake it or sear in a pan."

Reviewed Jan. 2, 2013

"I thought this was only so-so. I took this to a New Year's Day party and they were barely touched. Maybe they would be better baked."

Reviewed Aug. 11, 2010

"They were very delicious but this having been my first time dealing with jalapenos, I didn't read your warning on gloves and ended up with burns! haha. Next time, I'll know! :)"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.