Description
Deliciously Spicy and Cheesy Stuffed Jalapeño Peppers are a crowd-pleasing appetizer combining the bold heat of jalapeños with a creamy, cheesy filling.
Ingredients
- 12 fresh jalapeño peppers
- 12 slices thick-cut bacon, cut in half (24 pieces)
- 8 ounce cream cheese, room temperature
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 green onions, finely sliced
- 1/2 teaspoon garlic powder
- 2 teaspoon fresh lime juice
- 2 tablespoon dill pickle juice (optional)
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon Worcestershire sauce (optional)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
1. Preheat Oven: To 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Make Filling: In a bowl, mix cream cheese, cheddar, Monterey Jack, green onions, garlic powder, lime juice, pickle juice (if using), paprika, hot sauce, Worcestershire sauce, salt, and pepper until smooth.
3. Stuff Peppers: Spoon the cheese mixture into each jalapeño half, filling generously.
4. Wrap with Bacon: Wrap each stuffed pepper with a half slice of bacon. Secure with toothpicks if needed.
5. Bake: Place peppers on the rack and bake for 20–25 minutes until bacon is crispy and cheese is bubbly.
6. Serve: Let cool slightly, then serve warm as an appetizer or party snack.
Notes
Choose medium-sized jalapeños with a vibrant green color. For milder flavor, remove more seeds and pith. Bake on a wire rack for even cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg