EASY CHEESE-STUFFED JALAPENOS
A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.
Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
ITALIAN STUFFED JALAPENOS
Steps:
- Preheat oven to 350 degrees F and set a rack in the middle of the oven.
- Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
- Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
- Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
- Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
STUFFED JALAPENOS
Cool cream cheese contrasts nicely with slightly spicy peppers in this simple recipe.-Sandra Thorn, Sonora, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 20 appetizers.
Number Of Ingredients 2
Steps:
- Cut a slit along one side of each pepper. Remove seeds; rinse and dry. Fill the inside of each with about 2 teaspoons of cream cheese.
Nutrition Facts : Calories 127 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 96mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
STUFFED JALAPENOS I
A spicy appetizer of jalapeno peppers stuffed with beans, chicken and cheese. Topped with sour cream, this appetizer is unbelievably good!
Provided by TTAYLOR239
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 11
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.
- Drain, halve, seed, and rinse jalapeno peppers. Drain the jalapeno peppers on paper towels again. Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible.
- In a small bowl, stir together bean dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese. Arrange the peppers on the prepared cookie sheet.
- Bake 5 to 10 minutes until the cheese is bubbly. Top the stuffed jalapenos with sour cream immediately before serving.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 4.5 g, Cholesterol 21.5 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 3.9 g, Sodium 344.8 mg, Sugar 0.2 g
GRILLED STUFFED JALAPENOS
These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
STUFFED JALAPENOS
These scrumptious jalapeno peppers are stuffed with cheese, wrapped in sausage and baked. They are great for spicing things up at Thanksgiving and are always requested.
Provided by Brenda Smith
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Slice peppers lengthwise, remove seeds and core; fill with cheese.
- Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
- Roll peppers in spicy seasoned coating mix.
- Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 6.6 g, Cholesterol 24.3 mg, Fat 12.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 5.2 g, Sodium 677.5 mg, Sugar 1.2 g
SAUSAGE STUFFED JALAPENOS
Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat!
Provided by MERLOT_58
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
- In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
- Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 4.3 g, Cholesterol 57.5 mg, Fat 34.3 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 12.3 g, Sodium 601.3 mg, Sugar 2.1 g
SIMPLE STUFFED JALAPENOS
I bought some of these from the local HEB food chain in San Antonio Texas and duplicated the recipe - Easy and Perfect. You don't have to worry about the Cream Cheese running out or the Jalapeno.
Provided by Dugyb
Categories Cheese
Time 40m
Yield 24 Poppers, 8 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 425°F.
- Halve the Jalapenos lengthways and remove seeds and membranes.
- Cut Bacon slices in half giving you 24 four inch strips.
- Spread Cream Cheese level into each Jalapeno half.
- Wrap each Jalapeno with a Bacon strip (secure with a toothpick if desired).
- Bake on a foil lined baking sheet in center of oven for 30 minutes (cheese side up).
- Let stand for 10 minutes before serving.
- Optionally you can BBQ on a foil covered grill.
Nutrition Facts : Calories 206.7, Fat 20.1, SaturatedFat 10, Cholesterol 55, Sodium 237.3, Carbohydrate 3.2, Fiber 0.6, Sugar 2.2, Protein 4.1
CHEESE-STUFFED JALAPENOS
"Folks gobble up these taste-tempting stuffed peppers," relates Gay Nell Nicholas of Henderson, Texas. "They have a crisp golden coating, cheesy center and pleasantly spicy flavor. The best part is that no one realizes they are low in fat, too."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly. , In a shallow bowl, whisk egg whites and milk. Place cornflakes in another shallow bowl. Dip peppers into egg mixture, then coat with cornflakes. Place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until browned.
Nutrition Facts :
YUMMY STUFFED JALAPENOS
These are so simple and so satisfying. You cannot eat just one. I measure things according to look, so feel free to adjust to your taste.
Provided by Gina9337
Categories Peppers
Time 20m
Yield 16 jalapeno halves, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix cream cheese, cheese and bacon bits until blended well.
- Cut peppers in half lengthwise and remove seeds and membranes (wear gloves to prevent irritating your skin).
- Steam peppers in boiling water for a few minutes just to soften them a bit (can omit this step if you like a crunchier pepper).
- Place peppers on foil-lined baking sheet and stuff each half with cream cheese mixture.
- Bake for approximately 10 to 15 minutes or until cheese is just starting to bubble.
- Enjoy!
STUFFED JALAPENOS
If you love jalapenos, a Chili Grill is the perfect gadget for you. There are so many fillings you can use for stuffing these wonderful little peppers. This cornbread filling is one of my favorites. These are totally addicting.
Provided by luvmybge
Categories Peppers
Time 1h
Yield 24 jalapenos
Number Of Ingredients 5
Steps:
- Preheat grill to medium.
- Wash jalapeños and cut off tops.
- Using end of vegetable peeler, scrape out seeds and membrane (NOTE: wear plastic gloves to protect hands if you are sensitive to hot peppers).
- Poke a hole in the bottom of each pepper (so it can release moisture during cooking and so it won't force the cornbread filling to boil out of the top).
- Season inside of each pepper with a little salt or creole seasoning.
- Make cornbread mix according to directions on box adding cheese and liquid smoke.
- Fill peppers to within 1/4-inch to top of pepper leaving that space for cornbread to bake and rise.
- I use a pastry bag or a Zip style bag with the end cut off to fill the peppers.
- If your peppers are small they will shrink more as they cook so stick a toothpick through the tops of them to keep them from falling through the Chili Grill® holes.
- Place them all in the Chili Grill® holder and place on preheated grill (med heat).
- Close grill cover and let them cook for about 30 minutes checking them halfway through.
- (You might have to adjust the heat to low if they are browning too quickly).
- Peppers will look shriveled and cornbread will pop up over top of peppers when done.
- Enjoy!
Nutrition Facts : Calories 54, Fat 1.9, SaturatedFat 0.7, Cholesterol 1.7, Sodium 134.4, Carbohydrate 8, Fiber 1, Sugar 2.5, Protein 1.4
STUFFED JALAPENO SLIDERS
Bold and adorable, these stuffed jalapenos get sliced into rings to become mini sliders!
Provided by Scott Winburn
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h21m
Yield 40
Number Of Ingredients 15
Steps:
- Heat oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add beef; cook, stirring to break into very small pieces, until browned, about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning; cook until water evaporates, about 5 minutes.
- Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture, using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
- Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
- Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
- Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
- Combine flour, 1 egg, milk, and butter in a large bowl. Pour in yeast mixture; mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
- Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
- Line a baking sheet with parchment paper. Turn dough out onto a floured surface; push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
- Bake buns in the preheated oven until tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
- Reduce oven temperature to 200 degrees F (95 degrees C).
- Slice cold jalapeno peppers into 1/4-inch thick rings. Cut buns in half. Sandwich jalapeno pepper rings in the buns and secure with a toothpick. Arrange sliders in a casserole dish. Cover with aluminum foil.
- Bake sliders in the preheated oven until warmed through, about 10 minutes.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 4.7 g, Cholesterol 11.4 mg, Fat 1.7 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 22 mg, Sugar 0.8 g
STUFFED JALAPENOS
A relatively easy stuffed jalapeno recipe. What's different is that the jalapenos are stuffed with bacon, but not completely wrapped in it. All of us like bacon, but wrapping the pepper in bacon has a few drawbacks: 1) You won't really taste anything besides the bacon, and 2) the bacon will probably be undercooked when the pepper is ready. This lets all the ingredients. Finally, you could certainly add a lot of different things to the pepper stuffing, but I wanted to keep the recipe simple.
Provided by Zhukov
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown up the bacon in a skillet until it reaches the desired level of crispness. Set aside and let cool.
- Cut each jalapeno in half. I would suggest using a teaspoon to scrape out the seeds and veins. The idea is not to make this a super spicy recipe, but one that a majority of people will enjoy and where the flavors meld together.
- Use a spoon to fill each jalapeno half with some cream cheese. Do not overfill the pepper.
- Finely crumble the bacon and mix with the shredded cheese.
- Mound the cheese/bacon mixture on each pepper.
- Grill over medium heat until the pepper has softened and the cheese melted. You can also smoke the peppers if you desire.
- Optional: Melt some butter, toss with the panko bread crumbs, and bake at 350 degrees until the panko is golden brown. Top each pepper before grillingwith some panko breadcrumbs for a crispy topping.
Nutrition Facts : Calories 370.3, Fat 33.5, SaturatedFat 18.7, Cholesterol 103.9, Sodium 627.3, Carbohydrate 6.7, Fiber 1.2, Sugar 5.1, Protein 11.8
BEST EVER STUFFED JALAPENOS
This recipe was given to me by a dear friend and we love these things. They are great appetizers and it seems you can never have too many. The stuffing will be good for about a week before stuffing the peppers. It really gets better as it sits. I use Faro brand mild jalapenos, but use whatever your taste buds can stand.
Provided by bayousong
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Fry or nuke bacon until crisp and drain on paper towels.
- Chop bacon, green onions and almonds in a food processor.
- Pour into a bowl with cheese and mix. Stir in just enough mayonnaise to bind.
- The 1/2 cup measurement is just a guess as I do not measure it.
- Stuff the peppers the day you plan to serve them.
Nutrition Facts : Calories 373.9, Fat 31.6, SaturatedFat 11.3, Cholesterol 52.8, Sodium 543.7, Carbohydrate 11.1, Fiber 3.5, Sugar 4.6, Protein 13.4
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