Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
24 poppers
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

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  • Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.

  • Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

Nutrition Facts

137 calories; protein 5.9g 12% DV; carbohydrates 7.7g 3% DV; fat 10.2g 16% DV; cholesterol 30.5mg 10% DV; sodium 163.4mg 7% DV. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2016
This is now a go-to recipe for entertaining. Tip: if you don't want them to be too hot, make sure the jalapeños you use are smooth. If the skin is wrinkly, they're much hotter (I accidentally learned this the hard way!). Read More
(21)

Most helpful critical review

Rating: 2 stars
06/24/2017
Very good quite easy to make Read More
91 Ratings
  • 5 star values: 75
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/31/2016
This is now a go-to recipe for entertaining. Tip: if you don't want them to be too hot, make sure the jalapeños you use are smooth. If the skin is wrinkly, they're much hotter (I accidentally learned this the hard way!). Read More
(21)
Rating: 5 stars
12/24/2016
I have made this about three times total. only real changes I have made are that I boil the jalapenos for at most 10min after slicing them in half I cut the stems off of them and I mix two tablespoons of sriracha with 8 ounces of cream cheese. My family loves these. Read More
(13)
Rating: 4 stars
02/06/2015
Even though I removed all the seeds he peppers were a little too hot for our liking....next time I will par boil for a couple of minutes before proceeding with the rest of the recipe....other than that very good. Read More
(10)
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Rating: 5 stars
07/22/2017
Love, love, love these! Sonic's cheddar peppers are just about my favorite snack, but I know all the fat and calories aren't good for me. These baked ones are just as good and a lot healthier. And I don't have to drive to Sonic to get them! I use reduced fat cream cheese and fill up the pepper halves with the mixture, about a tablespoon in each pepper half. Then I spray the bread crumbs on top with olive oil to make sure they brown and crunch up. Bake these in my toaster oven about 350 degrees for about 15 minutes. Yay, I can have cheddar peppers again! Read More
(10)
Rating: 5 stars
08/22/2016
Made these with my over abundance of jalapeño peppers from my garden. I combined the two cheeses and used Mexican Four Cheese blend then sprinkled Panko crumbs on top. I ran out of time, but next time I'm frying bacon and putting bacon crumbles on top. These were very good. Read More
(8)
Rating: 4 stars
04/25/2015
I made this simple and tasty recipe to use up some leftover jalapenos and Monterey Jack cheese I had on hand. I would have preferred it made with the cheddar cheese but it was still very good. Read More
(6)
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Rating: 5 stars
01/15/2015
I've never met a jalapeno popper I didn't like - enough said. Read More
(4)
Rating: 4 stars
07/15/2018
Quite easy to make and very tasty! I have made these several times and they are always a hit. I do par boil the halved and seeded peppers for 2 minutes to remove some of the heat prior to stuffing them. Thank you for this simple and simply good recipe. Read More
(4)
Rating: 5 stars
01/14/2018
I am a true lover of peppers and this was a way to experiment. The main ingredient (peppers) was substituted with Alameda peppers instead of Jalapenos. Reason: bigger pepper, milder flavor, and you get more stuffing for the serving. :D Read More
(2)
Rating: 2 stars
06/24/2017
Very good quite easy to make Read More