Cream Cheese Stuffed Peppers
User Reviews
5
Cream Cheese Stuffed Peppers
Description
This recipe prepares fresh jalapeño peppers sliced lengthwise with seeds and membranes removed to reduce heat. The filling combines softened cream cheese with chopped cooked bacon, shredded cheddar, minced garlic, chopped green onions, and seasonings. A portion of panko breadcrumbs mixed with melted butter is folded into the cheese mixture, then the peppers are stuffed evenly. Remaining buttered panko is sprinkled on top for extra texture.
Once assembled on a baking sheet, the peppers bake at a high temperature until the tops turn golden brown and crisp. The baked peppers serve warm, offering a creamy, savory interior with a slightly crisp, buttery crust. Wearing gloves during preparation helps avoid irritation from jalapeño oils. This dish pairs well with dips like ranch dressing.
The stuffed peppers can be made ahead and refrigerated before baking or frozen after assembly, then baked from frozen with extended cooking time. These practices allow for flexibility in serving and storing the peppers.
Ingredients
- 12 jalapeno pepper sliced in half lengthwise, seeds and membranes removed, fresh
- 8 ounces cream cheese softened
- 6-8 Bacon chopped, cooked slices
- 1 cup cheddar cheese shredded
- 1/2 cup panko breadcrumbs divided, seasoned, 2 tablespoons
- 2 Tablespoons butter divided
- 2 Tablespoons green onions chopped (plus more for garnish)
- 2 garlic minced, cloves
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees and lightly spray a baking sheet with cooking spray and set aside.
- Slice each jalapeño down the middle and remove the seeds and membranes. I like to wear disposable kitchen gloves for this step, but it's not mandatory. Just be sure not to touch your eyes or face during this step and wash your hands thoroughly afterwards.
- In a large bowl, combine the cream cheese, bacon, cheddar cheese, ¼ cup panko, 1 tablespoon melted butter, sliced green onions, minced garlic, salt, and pepper and mix until well incorporated.
- Stuff each jalapeño with the cheese mixture and set them on the prepared baking sheet.
- In a small bowl, combine the remaining ¼ cup and 2 tablespoons panko and 1 tablespoon melted butter and mix well. Top each jalapeño with the buttered panko.
- Place the baking sheet in the oven and bake for 20 minutes or until the tops of the jalapeños are golden. Serve warm with your choice of dip or dressing. Ranch is our favorite!
Notes
- Wear disposable gloves when handling jalapeños to prevent skin irritation; avoid touching your face.
- Mini sweet peppers can replace jalapeños for a milder flavor.
- Prepare stuffed peppers ahead and refrigerate up to 2 days before baking.
- Freeze assembled peppers individually before combining in bags; bake frozen at higher temperature for 20-25 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 123mg | 5% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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