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Pistachio-Stuffed Jalapenos

Becki Schneider Noy

"Certain flavors have always meant to be together, like jalapenos and cream cheese. Or bacon and...well, almost anything. Pistachios, however, get forgotten too often! They are a contradiction in your mouth: creamy, smooth nutty flavor with a crunchy texture. At some point it occurred to me to try adding pistachios to stuffed jalapenos, and these delicious beauties were the result. I made two different versions since I'm lactose intolerant and my husband hates goat cheese. Both are delish!"
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45 m servings 124 cals
Original recipe yields 16 servings (16 stuffed jalapeno halves)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. Combine Neufchatel cheese, pistachio nuts, Cheddar cheese, and bacon seasoning in a bowl. Spoon cheese mixture into each jalapeno pepper half. Wrap each stuffed pepper with a bacon slice, securing with a toothpick. Arrange peppers on the prepared baking sheet.
  3. Bake in the preheated oven until bacon is crisp, about 30 minutes. Cool peppers for a few minutes before serving.


  • Cook's Note:
  • Substitute equal amounts of soft goat cheese and omit Cheddar for a dairy-free, equally delicious version! Also, since Bacon Bacon® is a vegetarian seasoning, you can substitute vegetarian bacon for a vegetarian-friendly appetizer.

Nutrition Facts

Per Serving: 124 calories; 10.1 g fat; 3.3 g carbohydrates; 5.9 g protein; 19 mg cholesterol; 249 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I have a little bit of a mixed review here so I am going with 4 star. Pistachio's are $10 a pound here and then you have the hassle of getting the shell off before chopping. I could taste them y...