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Stuffed Jalapenos

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
    about 20 appetizers

Ingredients

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

Directions

  • 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.
Nutrition Facts
3 each: 127 calories, 12g fat (7g saturated fat), 36mg cholesterol, 96mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • aljeleja
    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.

  • KathyH360
    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.

  • moonbear36
    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.

  • amy_downey
    Feb 8, 2009

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