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Easy Cheese-Stuffed Jalapenos

A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! —Janice Montiverdi, Sugar Land, Texas
  • Total Time
    Prep: 30 min. Bake: 5 min.
  • Makes
    4 dozen


  • 24 medium fresh jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups finely shredded cheddar cheese
  • 1-1/2 teaspoons Worcestershire sauce
  • 4 bacon strips, cooked and crumbled


  • Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.
  • In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

Easy Cheese-Stuffed Jalapeno Tips

How do you cut jalapeno peppers for stuffing?

Using disposable gloves, cut jalapenos in half lengthwise; remove seeds and membranes with a paring knife. If not using disposable gloves, make sure to wash your hands thoroughly after working with the jalapenos, and avoid touching your eyes.

Does boiling jalapenos take the heat out?

Boiling the jalapenos will make them milder, so if you prefer less heat, cook slightly longer than recommended.

What goes well with jalapeno peppers?

Jalapeno peppers can be part of a mouth-watering Mexican-style appetizer buffet when served with taco cups and chips with guacamole and queso dip. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 141 calories, 12g fat (8g saturated fat), 39mg cholesterol, 200mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 6g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • Janie
    Aug 9, 2019

    Great tip on boiling to remove some of the heat!!! My garden jalapeños are painfully hot this year. I boiled the halves for 5 mins and they’re perfect, still some heat but not painful. Yummy recipe!!!!

  • tcarver
    Dec 28, 2017

    I made these for a Christmas Eve party. Did the recipe exact. I wanted them hot when everyone got there so I stuffed the peppers the night before and then cooked them when the party started. They were wonderful.

  • BeverlyAnn Annette
    Sep 15, 2017

    Too plain as written since I omitted the bacon. I added salt, garlic and onion powder. Also, I DID NOT BOIL MY PEPPERS which helps the pepper stay firmer (not mushy) in the oven. A firmer pepper not only taste better but also holds in the cheese mix better.Tip:Buy larger peppers so its easier to stuff.Make sure you allow your cheeses to come to room temperature before attempting this recipe to save yourself some aggravation.

  • Pam
    Jul 7, 2017

    I topped them with Planko bread crumps, then a quick spray of oil. This adds a nice crunch.

  • yankeenana
    Dec 25, 2015

    I only boiled them for about 3 minutes -- I wanted them to still have that jalapeno bite. I chopped some jalapenos (in a jar) and added this to the cream cheese mixture. Got the spice back into them. Next time, I'll try this without boiling them at all. Easy recipe.

  • Michael447
    Aug 13, 2015

    Tasty recipe, but I don't recommend boiling them. It isn't needed. I used very hot peppers: I tasted one raw, and it set my mouth on fire, and I have a very high tolerance for spicy. Simply baking them reduced the heat to a very tolerable level. Boiling would ruin them, by removing all bite, and making them mushy, IMO. The recommendation to wear gloves is spot on, though. I didn't, and even after a thorough hand washing, I touched my face and it burned for about an hour.

  • Varnelle
    Feb 21, 2015

    Cooked peppers less than 5 min. Were very mild. Like them very much.

  • gjdacus
    Feb 5, 2015

    I thought the peppers were too mushy and weren't hot at all. Why even use jalapenos if you take all the flavor out of them, use a green pepper if that's what you want. I may try again without boiling first and see if it keeps the peppers firmer and tastier.

  • Sdausel
    Feb 2, 2015

    This is my new favorite jalapeno popper recipe. I love how boiling the jalapenos for just a few minutes really tones down the heat. I have tried charring them in the past but this works best for me. Thanks for posting this recipe.

  • cherc7749
    Feb 2, 2015

    Tried these for Super Bowl VERY GOOD!! I doubled the recipe and did a bag of the little sweet peppers for those who don't like Jalape?os. They were great!