Baked Stuffed Jalapeños Recipe

Baked Stuffed Jalapeños Recipe

How To Make Baked Stuffed Jalapeños

A simple, crowd-pleasing appetizer, these baked stuffed jalapenos are packed with cheese, spices, and your fave toppings. Takes 15 minutes to prep!

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



For Cream Cheese Filling Version:

  • 12jalapeno peppers
  • ¼cuponion,minced
  • ¼cupfresh cilantro,chopped
  • ¾cupcream cheese
  • tspcumin
  • 1tspsalt,more or less to taste
  • 2ozjack cheese,cut into 2½-inch long batons

For Bacon And Jack Cheese Filing Version;

  • 12jalapeno peppers
  • ¼cupcooked bacon,chopped
  • ¼cuponion,minced
  • ½: 5px; letter-spacing: 2px”>¼cupfresh cilantro,chopped
  • tspcumin
  • 1tspdried oregano


  1. Preheat the oven to 375 degrees F.

  2. Either slice the jalapeños in half lengthwise or slice off the top ⅓ (lengthwise) of each jalapeño to make a boat shape out of each pepper. Halved jalapenos will serve more, while boat-shaped peppers will have more filling.

  3. If making the boats, mince the tops and add them to the filling for some extra heat, or save them for another recipe. In either case, scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).

  4. Mix together all the filling ingredients except the jack cheese batons.

  5. Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one.

  6. Arrange the peppers on a foil-lined baking sheet and bake at 375 degrees F for 20 to 30 minutes or until the cheese is bubbly and lightly browned, and the peppers are cooked.

  7. Cool for 5 minutes before serving.


  • Calories: 56.88kcal
  • Fat: 4.66g
  • Saturated Fat: 2.56g
  • Monounsaturated Fat: 1.34g
  • Polyunsaturated Fat: 0.23g
  • Carbohydrates: 1.72g
  • Fiber: 0.50g
  • Sugar: 0.99g
  • Protein: 2.32g
  • Cholesterol: 13.78mg
  • Sodium: 84.11mg
  • Calcium: 51.14mg
  • Potassium: 67.03mg
  • Iron: 0.32mg
  • Vitamin A: 45.67µg
  • Vitamin C: 16.96mg
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