As if we need more heat…

StuffedJalapenos35lg wm


These are great party fare and really good…. and hot.  Good and hot!

Yeehaw…it’s amazing how different crops or batches of jalapenos can vary in heat! I bought some gorgeous peppers and made these – perfectly spicy, not too hot. Did it again a few weeks later and just about died!


Now, I’m not a pepper know-it-all but I thought I could tell the hot ones from the HOTTTT ones…..obviously maybe not. So be sure and ask, if they aren’t labeled clearly!


Anyway, these are fab if you like a little spice! And you don’t have to stuff them…I’ve made it into a dip with a few slices of the pepper mixed in instead. Wonderful to dip your chips in or to spread on juicy burgers. You could also add diced shrimp or cooked sausage – anything you like to the filling.




One 8-ounce pkg reduced fat cream cheese, softened
3 tablespoons half & half
6 slices regular or turkey  bacon, cooked crisp and crumbled
1/4 teaspoon garlic powder
1 teaspoon Penzey’s Chili 9000 or chili powder
1 1/2 cups shredded Colby-Jack cheese
12 large-sized jalapeno peppers

Preheat oven to 350 degrees.
In a medium bowl combine the cream cheese, half & half, bacon, garlic powder, chili mix or powder, and 1 cup of the shredded cheese; set aside. Cut peppers in half, lengthwise; remove seeds and ribs. Stuff with about 2 tablespoons of the cream cheese mixture. Place on a baking sheet. Sprinkle with remaining cheese and a dusting of chili mix. Bake for 30-40 minutes or until peppers are tender.

If making it into dip: finely mince a seeded pepper (or to taste) and stir into cheese mixture. Microwave, stirring a couple of times, until smooth and hot.

Makes 12 servings (two stuffed peppers each).

Per Serving: 110 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 368 mg Sodium

12 Comments Add yours

  1. Carrie says:

    These look perfect! I really like the idea for a dip, too!

  2. I am also roasting alive in the Puget Sound Area… but I’d happily burn to a crisp while eating those om-nommy delights!

  3. Those are some of my favorite treats!!!

  4. Cookie says:

    It’s barely 60 degrees in San Francisco today so we could definitely use some more heat! LOVE stuffed jalapenos!

  5. liesl says:

    Oh my do these look tasty! I love stuffed jalepenos so I will definitely try out your recipe soon!

  6. what a delicious appetizer! just curious… how spicy is it? do you remove the seeds and the white membrane?

    1. lindafarnsworth says:

      It does depend on the heat of the peppers…some crops are more hot than others. But usually taking out the membranes and seeds and baking them till tender makes them less spicy.

      One time I made them and they WERE hot – but I’m not sure I used the right pepper!! You could also fill lesser hot peppers and just mince a seeded jalapeno and add it to the filling.

  7. duodishes says:

    Mmm mmmm good. Also love jalapenos! Extra spicy please.

  8. jill says:

    made this last night for a potluck. super easy to make and delicious… forgot to buy the chilli mix and tasted perfectly fine

  9. onecrazyfrazee says:

    I read an article recently on the intensity of jalapeno peppers. You may already know this, but a good indication is the white lines found on the outside of the pepper, the more white lines the more intense. I’m going to make these for tailgating this weekend. They sound great!

    1. Linda says:

      I did NOT know that!!! But it’s something I will keep tucked away when I buy them in the future…thanks!

  10. Penny Carey says:

    Had my mouth watering, Linda. Thanks so much for sharing.

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