Stuffed Jalapenos Recipe
Stuffed Jalapenos Recipe photo by Taste of Home

Stuffed Jalapenos Recipe

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Cool cream cheese contrasts nicely with slightly spicy peppers in this simple recipe.—Sandra Thorn, Sonora, California
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:7 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 7 servings


  • 2 jars (11-1/2 ounces each) whole jalapeno peppers, drained
  • 1 package (8 ounces) cream cheese, softened

Nutritional Facts

1 serving (3 each) equals 127 calories, 12 g fat (7 g saturated fat), 36 mg cholesterol, 96 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein.


  1. Cut a slit along one side of each pepper. Remove seeds; rinse and dry. Fill the inside of each with about 2 teaspoons of cream cheese. Yield: about 20 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Stuffed Jalapenos in Taste of Home June/July 1996, p13

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Aug. 12, 2011

"I would also roast or bake the jalapenos. I would add some shredded cheddar cheese and maybe some onions or garlic to the cream cheese. Maybe add salsa as a side dip. I would definitely use fresh jalapenos from the store if not from the garden."

Reviewed Nov. 24, 2010

"I would roast the Jalapenos or any chile in the oven first and I might add a Tablespoon or two of salsa (blended smooth) to the cream cheese. I'm going to try it."

Reviewed Jul. 14, 2010

"Try instead of pickled jalapenos, try fresh ones. proceed as stated in the recipe here and fill with softened cream cheese, then wrap a slice (or 1/2 slice) around the pepper.

Bake in 350 to 400 oven until bacon is crisp."

Reviewed Feb. 8, 2009

"Try with fresh Jalapeno or with Habeneros(sp) and try peanut butter also. its wounds weird but it is great"

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