Black beans, maize, tomatoes, chili peppers, and chicken breasts from the Southwest. Low-fat, simple, and speedy. If preferred, serve hot rice with the dish.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 8 jalapeno peppers, halved lengthwise and seeded
- 1 (8 ounce) package cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup shredded Cheddar cheese
- ¼ cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeño peppers, cover, and steam until slightly tender, about 5 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
- Arrange jalapeño peppers on the prepared baking sheet. Spoon cheese mixture into each pepper.
- Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 17 g |
| Sodium | 1046 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! I used provolone cheese instead of feta, just because I had it on hand, then I added chopped bacon, just because, everything’s better with bacon, right!?
Quick and easy! Came out great in the toaster oven!
A classic. Way better than store bought frozen. Bake on parchment paper instead of foil. you will love eating the crunchy melted cheese that drips off the sides and it will come right off. on foil it will stick wasting that deliciousness.
I made it with sweet peppers and it was excellent.
I used this as a helper. I knew what I wanted them to taste like, but wasn’t sure about all the ingredients. I can’t do spicy, so I left out that part of it, added in bacon to the cream cheese and parmesan, mixed in a fiesta blend of cheese, and they were a mega hit!
I didn’t have feta so just omitted it. They turned out pretty good. Will make them again.
loved these; added shredded cheddar before putting in oven
I made only half as much. Turned out well but I found the flavor lacking somewhat. Overall a good, quick and easy recipe.
Very good! I used mozzerella cheese instead of cheddar cheese but I am sure it is good either way. Also may only use half the salt next time! Definitely be making again!
No changes!!
Used red and yellow peppers as well….everyone enjoyed them but they were a bit sloppy. Take them out of the oven short of the recommended time and let them finish on retaining heat. cathyK
These were delicious!!! I wanted to make them exactly as written but I didn’t have all of the right ingredients. I substituted “Garlic and Herb Feta Cheese” for the feta cheese, and I didn’t have any chili powder so I made my own chili powder using the “Chili Powder” by Terri recipe on all-recipes. I also may have goofed on that and added double the cayenne powder so I did not add cayenne to this stuffed jalapeño recipe. Also since I wanted them to be finger food I didn’t boil them and they came out soft but firm so were not sloppy looking and were not sloppy to eat. These stuffed jalapeños came out so delicious, I will be bringing them to a pot luck dinner tomorrow!.
Can you freeze these before you bake them?
I halved the recipe and had extra stuffing for my peppers, as I noticed another reviewer had. I steamed them a few min longer because they seemed hard and was glad I did that. Very spicy (and I like spicy). Next time I’d just give a light shake of cayenne. Baked them a little longer, too.
I ended up changing some of the recipe. Less salt, less spice, used bell peppers, added beef. It was amazing. 10/10 would do again.
There was too much stuffing for my jalapenos & I didn’t want to waste it so I over stuffed them all. the cheese melted and went everywhere in the pan. So I had to use a spatula and break them apart and then scoop them out of the cookie sheet. A knife and fork are needed They tasted great but I would never make them for company. Very time consuming to prepare and then a messy presentation.
Really good, will definitely make again! Used fresh jalapenos from my garden. Yum yum yum.
I use this recipe as inspiration for my own recipe, which leaves out the feta and increases the shredded cheddar.
These were fabulous!!
Really yummy! I think the filling would make an awesome dip by itself as well.
These were fantastic and popular among my friends. I used half the cream cheese and they turned out perfect!