A quick and easy way to make stuffed jalapenos at home, with lots of ooey gooey cheese!
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dozen
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- 24 medium fresh jalapeno peppers
- 1 8 oz cream cheese softened
- 3 cup finely shredded cheddar cheese
- Parmesan cheese my addition, see notes
- 1 1/2 teaspoons Worcestershire sauce See notes, I use Bragg liquid aminos
- 4 strips bacon cooked and crumbled (I did not use)
Ingredients
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- Original Recipe Instructions (see my Notes below for smaller amount):
- Cut jalapenos in half lengthwise; remove seeds and membranes. (I only used 4).
- 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. (See Notes: I skipped this step)
- In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth.
- Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Place on a greased baking sheet.
- Bake at 400 for 3-5 minutes (I did not boil the peppers first, so I baked 18-20 minutes) or until filling is warmed. Yield: 4 dozen.
- (Note: I only made 8 for two people!)
Editor's Note: Please wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Stacy's Notes: I adapted these from a recipe I found online, at Taste of Home, I think.
I had four nice size jalapenos. I did use disposable gloves, and cut each pepper in half and scooped out membranes and seeds. I did NOT boil them first. I softened a block of cream cheese and used 1/3-1/2 of it. I just eyeballed some shredded cheese (I had colby jack open) and also added a couple of pinches of parmesan cheese (not an original ingredient in the recipe). I also eyeballed Bragg liquid aminos instead of the Worcestershire sauce. I had some bacon bits in the pantry that I sprinkled on two of the halves.
I did *not* boil the peppers first, as the original recipe called for, so I baked mine in a 350 degree oven for about 18 minutes. Tim liked them and ate every one of them. 🙂