These Cream Cheese Stuffed Jalapeno Peppers are an easy 7 ingredient appetizer ready in 45 minutes. The creamy, cheesy filling perfectly balances the spicy kick!
Table of Contents
Sometimes you need a quick dish for hosting or a potluck.
My go-to’s are cream cheese stuffed mini peppers and cream cheese stuffed mushrooms, but if mushrooms aren’t your thing and you like a little heat, these cream cheese stuffed jalapeno peppers are perfect!
Even if you’re not into spicy food, the creamy cheddar and chive filling tones it down to a mild-medium kick. They even work great as a side dish paired with steak, burgers, or tacos.
Why You’ll Love This Recipe
- Simple to make: Just a handful of ingredients, a few easy steps, and you’ve got a crowd-pleasing appetizer.
- Perfect balance of flavor: The filling tones down the heat, but you can easily turn up the spice! See variations below.
- Customizable: Switch it up with your favorite cheeses, spices, or bacon for extra flavor.
- Great for any occasion: Game day, holiday, potluck, and casual dinner approved!
Ingredients for Cream Cheese Stuffed Jalapeno Peppers
As you might have guessed, you’ll need jalapeno peppers and cream cheese, plus 5 basic ingredients for the filling.
- Jalapeno peppers: You’ll need 12 medium-large jalapenos cut in half.
- Cream cheese: Soft, plain cream cheese from a tub or block.
- Garlic: A freshly grated garlic clove for added aroma and flavor.
- Cheddar cheese: Adds a creamy texture, sharp flavor, and a nice pop of color to the filling.
- Spices: Salt and pepper.
- Chives: Adds a mild onion flavor to the filling, and I love sprinkling a bit extra on top! You can substitute with green onion.
How to Make Jalapeno Peppers Stuffed with Cream Cheese
Preheat oven to 425 F, line your large baking sheet with parchment paper, and set aside.
- Prep jalapenos: Wash and dry the jalapenos, then slice them in half lengthwise and scoop out the seeds and membrane.
- Prepare the filling: Combine cream cheese, garlic, salt, and pepper in a bowl. Mash and stir, add cheddar cheese and chives, then stir again.
- Stuff the peppers: Scoop the filling into the pepper halves, dividing it evenly so it’s level.
- Bake and broil: Bake for about 20 minutes, then broil for a few more minutes to get the tops golden and bubbly. Serve warm or cold garnished with more chives.
Safety Tip
Don’t touch your eyes and face after cleaning the jalapenos. Even if you wash your hands with soap, it might hurt for a while. I know some people like to wear gloves when prepping jalapenos.
Tips for Best Results
Here are my tips for making this cream cheese stuffed jalapeno peppers recipe.
- Soften the cream cheese: It makes mixing the filling and stuffing the jalapenos easier, plus it helps keep the texture nice and creamy.
- If you forgot to soften it: Simply cut it into cubes and microwave in short intervals.
- Use even shape and size peppers: So the filling heats evenly and they all bake at the same time.
- Don’t over bake: The peppers will get too soft and soggy. Instead, broil them for a few minutes to get the tops nicely browned.
Variations
- Other spices or herbs: Add 1/2 – 1 teaspoon garlic powder, onion powder, paprika, cumin, parsley, thyme, or oregano.
- Make them spicier: Leave some or all of the seeds and membranes in the jalapenos, or add a pinch of cayenne pepper, red pepper flakes, or hot sauce to the filling.
- Add protein: Stir in up to 1/3 cup cooked bacon, ground beef, or shredded chicken into the filling. It has to be pre-cooked because 20 minutes in the oven isn’t enough to fully cook the meat.
- Add crunch or texture: Top them with panko breadcrumbs before broiling or add crispy bacon bits or chopped nuts, like pecans or almonds, to the cream cheese mixture.
- Different cheese: Choose your favorite, but if I’m not using sharp cheddar, I love pairing jalapenos with Monterey Jack, Colby, Swiss, mozzarella, or pepper jack cheese.
Serving Ideas
Stuffed jalapeno peppers are super versatile and a real crowd-pleaser for gatherings!
They make a great appetizer paired with steak, burgers, or tacos. For a light side, serve them with a fresh, crunchy salad, something like a lemon kale salad or healthy coleslaw would be perfect.
Or enjoy them on their own as a satisfying snack.
How to Store and Reheat
Store: Set cooled leftovers in an airtight container and they’ll keep in the refrigerator for up to 5 days.
Reheat: You can enjoy them cold or reheat in a microwave for 1-2 minutes. Or warm them up slowly in preheated to 300 F oven for 5 minutes. If they still need more time, I recommend to turn the oven off and leave them in there until warmed through.
Freeze: Jalapenos don’t thaw well, so I wouldn’t recommend freezing these stuffed mini spicy green peppers.
FAQs
Make sure not to bake them for too long. Overbaking can cause the peppers to soften too much, which may make the filling more likely to spill. So, just follow the recipe or adjust according to your oven.
I would say they’re mild to medium heat. You can add more spice by leavings some seeds in or adding cayenne pepper, red pepper flakes, or hot sauce to the cream cheese filling.
Yes, you can make them ahead. Prepare everything but skip the baking. Cover stuffed jalapenos and refrigerate for up to 2 days, then bake as directed when you’re ready to serve.
Yes! Preheat your air fryer to 390 F, place the stuffed jalapenos in a single layer and cook them in batches for 10-14 minutes.
More Appetizer Recipes to Try
- Goat cheese stuffed mini peppers
- Cranberry jalapeno cream cheese dip
- Stuffed mushrooms
- Parmesan mushrooms
Cream Cheese Stuffed Jalapeno Peppers
Ingredients
- 12 medium-large jalapeno peppers
- 8 ounces cream cheese softened
- 1 small garlic clove grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup cheddar cheese grated
- 2 tablespoons chives more for garnish, or use minced green onion
Instructions
- Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
- To prepare the jalapenos, wash and dry them. Using sharp paring knife, cut in half lengthwise and remove seeds and membrane. Do not touch your eyes with your hands afterwards that day.
- In a medium bowl, add softened cream cheese, garlic, salt and pepper. Using a fork, mash cream cheese and stir until thoroughly mixed. Add cheddar cheese and chives, mix with spatula until well incorporated.
- Using a tablespoon, fill the pepper halves with filling, dividing evenly. It should not mound over.
- Place stuffed jalapeno peppers on previously prepared baking sheet and bake for 20 minutes or until filling is hot. Broil for a few minutes.
- Transfer to a platter, garnish with more chives and serve warm or cold.
Notes
- Store: Refrigerate leftovers for up to 5 days. Enjoy warm or cold. Do not freeze.
- Reheat: You can enjoy them cold or reheat in a microwave for 1-2 minutes. Or warm them up slowly in preheated to 300 F oven for 5 minutes. If they still need more time, I recommend to turn the oven off and leave them in there until warmed through.
- To soften cream cheese fast, cut it into cubes and place in a microwave for a few seconds at a time.
