Easy Cheese-Stuffed Jalapenos Recipe
- 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.
3 each: 141 calories, 12g fat (8g saturated fat), 39mg cholesterol, 200mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 6g protein.
Reviews for Easy Cheese-Stuffed Jalapenos
"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."
"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."
"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."
"Cooked peppers less than 5 min. Were very mild. Like them very much."
"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."
"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."
"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!"
"These are really good a Texas favorite"
"I haven't tried this yet. I am allergic to Worcester and also Soy Sauce which somebody in the reviews used so need to substitute. Any suggestions? I will rate according to how good it sounds and looks."
"This recipe is one of my favorite's. I like getting large Jalapenos so that I can add chorizo as well."
"You don't need any gloves when handling hot peppers. They don't work anyway. After years of making my Grandpa's Hot Mushroom & chicken Gizzard recipe and going thru many hot peppers, I found stainless steel soap at Bed Bath & Beyond or Home Goods. It looks like a small bar of soap and is made out of stainless steel. Just rinse your hands under running water rubbing the "soap" for 30 seconds. It removes garlic, and onion flavors too. But definitely removes almost all the hot pepper juice. Very reasonably priced too."
"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"
"I did not boil the peppers, but grilled them after stuffing. They were great!"
"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."
"I added cooked, crumbled pork sausage to the cream cheese mixture, and omitted the bacon. Awesome!"
"I wish ToH would quit changing the long-familiar photographs as I, with an in-a-hurry glance, almost didn't recognize this recipe as one that I have made several times and like very much."
"These things are to die for!!! I made them as a side dish for dinner tonight (obviously I cut the recipe way down), and my husband and I just loved them. I had to use soy sauce instead of the Worcestershire because I was out, but they were still delicious. I had 7 jalapenos. I ate three halves, and my husband polished off the rest. Definitely a keeper!!"
"Wonderful! These were very tasty as the recipe called with 10 minutes boil time. The next time I will boil for less and hopefully that will make it a bit zippier. Husband wants them tomorrow too!"
"I have made this twice and both times everyone has asked for the recipe. I wrap each pepper with a half piece of uncooked bacon. Cook time is a little longer about 25-30 mins. Just cook until bacon is done. The bacon grease its into the cheese mixture..so good! Also I don't boil the peppers since I'm cooking them longer."
"USE LIGHT CREAM CHEESE. ADD SOME PARMESIAN CHEESE. NO BACON NECESSARY."