Stuffed Jalapeños Recipe (2024)

If the jalapenos are too hot, drop them in boiling water that has a tablespoon of brown sugar dissolved in it and boil for about one minute. Drain and continue.

I do this here in Melbourne (Australia), but after stuffing the halved jalapenos I wrap them in thinly sliced streaky bacon and bake them for 20 mins in a medium oven.

A grapefruit spoon works even better - the serrated tip makes short work of the insides of any pepper.

Forego the 'squeeze out of the bag step. Just use a spatula to schmear the filling into the pepper halves. Might add minced chives or scallions to the mix next time. Also might try pressing the tops of the filled halves into panko before roasting.

use a teaspoon to scrape the innerds outta the jalapeno's after they have been cut in half; much easier than using a knife...and don't forget to wear gloves when doing this.

I noticed that if I roast the stuffed jalapenos longer than usual, its hotness gets lower so I roasted them longer regularly so my family and I can enjoy eating them without breaking out the sweat and hiccups. Also, I used the same stuffing on the sweet peppers (any color) for others preferring no hotness.

I prepared this side for a large Super Bowl 50 party in Denver. The attendees were a mix of Gringos and Hispanics. Another guest prepared the same recipe, but with the bacon wrap. The preference was for Mr. Sifton's recipe over the bacon-wrapped.

Add some ground cumin to the mix and mold a modest layer of sausage around it, and you have an armadillo egg well worth the additional effort!

I like to add a little milk to the cream cheese to make it smoother and thin it out a bit before adding the cheddar.

I added a little smoked paprika to the cheese mixture for a hint of "smoke" flavor. I also used a little Brie. These came out great!

A small melon baller makes easy and short work of removing the veins and seeds from the jalapenos! Just drag it down each half.

I add powdered ranch dressing mix to the cheese filling. I found it easiest to use a foil lined jelly roll pan sprayed with cooking spray. I roast them for 15-20 minutes @ 425°.

we made this with padrones(which i grow) and it was fantastic! we did cut off the stems, which encouraged the cheese to drip onto the pan--so next time,stems and perhaps silpat

We make this recipe CAREFULLY and with gloves, we
wrap in bacon slightly cooked so it can get crispy in the oven, also add minced green onions to the mix, for color and flavor.... delicious! Also, jalapenos are not all alike,
some are hotter than others, I grow them on the same plant and its a gamble...

Top them with panko crumbs before baking, it gives them a bit of crunch.

Delicious! Most popular appetizer at our holiday happy hour. We did the quick "sugar boil" before, and sprinkled w/panko before baking... both were great recommendations!

I didn’t taste them, but everybody seemed to like them. They went fast.

Great basic recipe! I had never made these before. I added a tiny bit of lime zest per another recipe, skipped the piping and spooned in the filling, and topped with a few gluten free bread crumbs for crunch. Upped oven temp to 400 the last 10 minutes to get a little more browning. People loved them. And without onion or garlic, this recipe is FODMAP friendly.

I love this recipe and make it often. But I do it more as a main course rather than an appetizer. I use the large poblano peppers, and stuff them with the cream cheese, cheddar filling. Roast the chilies in the oven to cook, then stuff them, return to the oven and cook til the mixture is bubbling. Delicious. We are having this tonight.

I halved the recipe. I added bacon bits to the filling, yet still only had enough to fill 8 halves/4 whole jalapeños. Note to self for next time: make a little more than half filling.) The filling is quite tasty. I will definitely make these again, perhaps varying the cheese to Manchego & also sprinkling herbed bread crumbs on top.

a great appetizer for a crowd, but need to cook longer, like 420 degrees for around 20 min.

This was great!! I was given a ton of peppers and needed a way to use them up. I added a little bit of diced red and green bell pepper and 2 small chili peppers (the extra bell peppers are being saved for eggs tomorrow) and some green onion to the cheese mix. And I added some bread crumbs.

For folks that don't like as much heat - chop a few jalapeños into the mix and then use that to stuff the little sweet peppers. You can gauge the heat very easy that way.

I made this as a football snack and could only find abnormally large peppers. I should have increased the oven temperature because the peppers got a bit mushy by the time the filling had browned. Great easy gameday snack otherwise.

Great, easy recipe! Modified the stuffing a bit w/ chopped onions, garlic powder. Topped each pepper with panko.

These were good & easy! I used garlic salt and skipped the oil, but I did spray the baking sheet with olive oil spray, and cooked for 20 minutes instead of 15.

Use finely shredded cheddare

There’s really no need to pipe the cheese mixture into the jalapeños, just spread it in with a knife. Simple and way less messy!

Excellent simple recipe. I didn’t have cilantro so I added some Lawry’s to the cheese mixture for additional flavor. I also took the assembled stuffed jalapeños and dipped them (top down) in a bowl of breadcrumbs before baking, which gave them a nice, crispy crust on top! I will make this again for sure!