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Pistachio-Stuffed Jalapenos

Rated as 4 out of 5 Stars

"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 92
Original recipe yields 16 servings (16 stuffed jalapeno halves)


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  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: 92 calories; 7.6 3.2 3.7 12 110 Full nutrition

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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...