Description
Stuffed jalapeño peppers are a beloved appetizer that packs a flavorful punch. These bite-sized delights are the perfect combination of creamy, cheesy goodness and a satisfying spicy kick.
Ingredients
- 12 medium fresh jalapeño peppers, halved lengthwise, seeds & pith removed
- 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 the Oven: Set your oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Make the Filling: In a bowl, mix the 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 and creamy.
3. Stuff the Peppers: Generously spoon the cheese mixture into each jalapeño half, filling them up nicely.
4. Wrap with Bacon: Carefully wrap each stuffed pepper with a half slice of bacon. Secure with toothpicks if needed.
5. Bake to Perfection: Place the wrapped, stuffed peppers on the prepared baking rack and bake for 20–25 minutes, or until the bacon is crispy and the cheese is bubbly and golden.
6. Serve and Enjoy: Allow the stuffed jalapeño peppers to cool slightly, then serve them warm as a crowd-pleasing appetizer or snack.
Notes
For those with dietary restrictions, consider using low-fat or non-dairy alternatives to make the recipe more health-conscious.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 150
- Sugar: 1g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg