These are a great appetizer - jalapeno peppers stuffed with 4 kinds of cheese and spices, then baked.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.

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  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

  • Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.

  • Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.

  • Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

Nutrition Facts

300 calories; protein 10.7g 21% DV; carbohydrates 5g 2% DV; fat 26.9g 41% DV; cholesterol 87.4mg 29% DV; sodium 1045.6mg 42% DV. Full Nutrition
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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2012
Definitely a "knife and fork" appy. They are very soft and the cheese is gooey. I followed the directions almost exactly realizing after I'd filled the pepper halves that I'd forgotten the black pepper. These were still very tasty. They are on the spicy side for sure. Thanks for sharing the recipe! Read More
(28)

Most helpful critical review

Rating: 3 stars
07/29/2016
There was too much stuffing for my jalapenos & I didn't want to waste it so I over stuffed them all. the cheese melted and went everywhere in the pan. So I had to use a spatula and break them apart and then scoop them out of the cookie sheet. A knife and fork are needed They tasted great but I would never make them for company. Very time consuming to prepare and then a messy presentation. Read More
57 Ratings
  • 5 star values: 45
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/13/2012
Definitely a "knife and fork" appy. They are very soft and the cheese is gooey. I followed the directions almost exactly realizing after I'd filled the pepper halves that I'd forgotten the black pepper. These were still very tasty. They are on the spicy side for sure. Thanks for sharing the recipe! Read More
(28)
Rating: 5 stars
09/26/2012
Yummy but hot -need a milder pepper--- cheese filiing is great! you can use variety of cheese mixture. Read More
(18)
Rating: 5 stars
09/15/2013
Using a plastic Ziploc bag, I added the ingredients from the last to the first. I put the spices in a bag, then the cheeses and finally the cream cheese. The only change is that I reduced the salt to 1/2 tsp. Once everything was in the plastic bag, I let the mixture sit overnight and cut the corner off the bag to pipe into the jalapenos. YUMMY! Read More
(14)
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Rating: 5 stars
11/28/2012
Loved it! Super easy to make. My friends gobbled them up making me wish I had made more. I made 10 jalapenos with lots of cheese mixture to spare. I ended up putting the leftover cheese mixture on a loaf of sourdough and it made the yummiest cheesebread! I just might make the cheese mixture soley for the bread next time.;) Read More
(14)
Rating: 5 stars
08/04/2013
Really good! I didn't steam the jalepenos and they were perfect. If you want to be able to pick them up and eat them skip the steam. Clean out with a melon baller rinse and pat dry. Stuff with cheese mix and bake. I also turned the broiler on for a minute to crisp the top a little. Served with homemade plum sauce. I'd love to try adding bacon.:) Read More
(8)
Rating: 5 stars
01/19/2014
My go-to recipe for stuffed peppers. Very good. Made as written except sometimes I don't steam the peppers and usually omit the cayenne cuz it makes it a little too hot for me. Nice creamy filling and not too spicy. Read More
(5)
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Rating: 5 stars
08/01/2012
I was looking for a recipe to use the jalapenos from my garden. This turned out great! It was easy to make. I could have made more than 12 jalapenos since I had some cheese mixture left. I guess it depends on the size of your jalapenos. I will definitely be making this again. Read More
(5)
Rating: 5 stars
09/20/2012
Wow! We loved these! I often make jalapenos filled with plain cream cheese and wrapped in bacon strips but decided to try this version. I tasted the cheese mixture and was concerned it was going to be too hot but after baking it was just right. I had never steamed the jalapenos before baking and almost skipped this step but I'm glad I steamed them. Since I had already bought bacon to wrap them in like I normally do I went ahead and used it. My family would have been disappointed if I hadn't used the bacon. I made mine with Morning Star Farms veggie bacon and real bacon for theirs. One son did ask that I make a few with plain cream cheese next time. I used about 14 peppers and had some cheese mixture left over. Guess I'll have to get more peppers and I'll probably eat them all. They are addictive! Thanks for this great recipe! Read More
(5)
Rating: 5 stars
11/16/2013
these are the best jalapeno poppers I have ever had. I suggest that instead of spooning the cheese on to the jalapeños you put the cheese in a ziploc bag and shoot it on like cake frosting. Read More
(4)
Rating: 3 stars
07/29/2016
There was too much stuffing for my jalapenos & I didn't want to waste it so I over stuffed them all. the cheese melted and went everywhere in the pan. So I had to use a spatula and break them apart and then scoop them out of the cookie sheet. A knife and fork are needed They tasted great but I would never make them for company. Very time consuming to prepare and then a messy presentation. Read More
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