Easy Cheese-Stuffed Jalapenos Recipe

4.5 23 24
Easy Cheese-Stuffed Jalapenos Recipe
Easy Cheese-Stuffed Jalapenos Recipe photo by Taste of Home
Publisher Photo

Easy Cheese-Stuffed Jalapenos Recipe

Read Reviews
4.5 23 24
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 5 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 5 min.

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

Directions

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.
In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon.
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

Nutritional Facts

3 each: 141 calories, 12g fat (8g saturated fat), 39mg cholesterol, 200mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 6g protein.

  • 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
  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

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Reviews forEasy Cheese-Stuffed Jalapenos

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MY REVIEW
BeverlyAnn Annette User ID: 9250198 273061
Reviewed Sep. 15, 2017

"Too plain as written since I omitted the bacon. I added salt, garlic and onion powder. Also, I DID NOT BOIL MY PEPPERS which helps the pepper stay firmer (not mushy) in the oven. A firmer pepper not only taste better but also holds in the cheese mix better.

Tip:
Buy larger peppers so its easier to stuff.
Make sure you allow your cheeses to come to room temperature before attempting this recipe to save yourself some aggravation."

MY REVIEW
Pam User ID: 851103 269098
Reviewed Jul. 7, 2017

"I topped them with Planko bread crumps, then a quick spray of oil. This adds a nice crunch."

MY REVIEW
yankeenana User ID: 8675120 240185
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."

MY REVIEW
Michael447 User ID: 8482816 231151
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."

MY REVIEW
Varnelle User ID: 8014218 221041
Reviewed Feb. 21, 2015

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

MY REVIEW
gjdacus User ID: 8237733 219773
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."

MY REVIEW
Sdausel User ID: 4152982 219574
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."

MY REVIEW
cherc7749 User ID: 2420258 219488
Reviewed Feb. 2, 2015

"Tried these for Super Bowl VERY GOOD!! I doubled the recipe and did a bag of the little sweet peppers for those who don't like Jalape?os. They were great!"

MY REVIEW
orton63@att.net User ID: 4485235 219455
Reviewed Feb. 1, 2015

"LadyTippi.. Try Bragg liquid aminos, unless you are allergic to all soy products. This product is gluten-free, non-fermented and contains no preservatives. wonderful taste. Also can spray on salad greens for a great salad. You can get his at supermarkets and health food stores."

MY REVIEW
carollauret User ID: 8116076 219434
Reviewed Feb. 1, 2015

"These are really good a Texas favorite"

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