If you enjoy hot peppers, try these stuffed Jalapeños, and you will have a new go-to appetizer. A little heat, a little sweet, and a little gooey cheesy goodness will have you coming back for another bite over and over.
What is a Jalapeño Popper?
The idea behind this tasty appetizer is to serve a finger food that can be enjoyed in one bite. It's a little hot, so being able to "pop" the whole thing in your mouth all at once is a benefit for courage. Jalapeño Poppers are usually breaded and deep-fried. Our stuffed Jalapeños are baked.
Ingredients for Stuffed Jalapeños
- Jalapeño Peppers.
- Garlic and Herb Gournay Cheese. Most commonly known as Boursin, this cheese is what makes these stuffed jalapeños incredible!
- Shredded Mexican Blend Cheese.
- Panko Bread Crumbs.
- Garlic Powder.
- Sheet Pan.
- Parchment Paper. This keeps your sheet pan from being ruined by the capsaicin or making other foods you cook in the future spicy.
- Large Mixing Bowl.
- Gloves. Wearing gloves is essential when working with raw peppers.
- Toothpicks. These make serving the jalapeño poppers more guest-friendly since we don't want to have anyone burning their eyes.
Why Wear Gloves to Handle Hot Peppers?
Peppers contain a chemical compound called capsaicin. This compound is responsible for the burning sensation experienced in all of the mucous membranes in our mouth, and sometimes nose when we eat "spicy" foods.
How to Make Stuffed Jalapeños
Our recipe is so easy! First, put gloves on and cut each pepper in half. Scrape out the seeds and membrane and dispose of those parts.
Spread the garlic herb gournay cheese on each half of the pepper and lay them out on the sheet pan. Mix together the remaining ingredients and top each stuffed jalapeño. Bake until the cheese is hot and bubbly, and the peppers are tender enough to eat. That's it!
Frequently Asked Questions
Can you make jalapeño poppers ahead of time?
Yes. Make these up to four days ahead of time, and refrigerate the assembled jalapeños poppers without baking them. On the day of your event, just put them in the oven to bake.
How do you cut jalapeño peppers for stuffing?
Wear gloves. Cut each pepper in half. Scrape out the inside seeds and membrane. Remove your gloves carefully. Wash your hands thoroughly. Avoid touching your eyes or face while handling peppers.
Does boiling jalapeños take the heat out?
Boiling peppers will move some of the heat out of the peppers and into the liquid. You will still get heat when you bite directly into a pepper unless it has been boiled for a long time.
What is a good substitute for a jalapeño?
If you can handle the heat, bump it up to habeñeros instead, but be aware that they are very spicy!
What to Serve with Stuffed Jalapeños
Dips! You could offer ranch dressing, honey mustard, spinach, and artichoke dip, or even marinara sauce for dipping.
Add this dish to any appetizer spread to spice up your party, event, or dinner table!
How to Store Stuffed Jalapeños
Keep your leftovers in the refrigerator in an airtight container for up to one week. They can be reheated in the microwave, air fryer, skillet, toaster oven, or oven for a few minutes until hot.
More Great Stuffed Jalapeño Flavor Variations
Bacon is a classic addition to Stuffed Jalapeños, so try topping our recipe with this Vegan Tempeh Bacon.
Try These Other Jalapeño Recipes
- Jalapeño Cornbread
- Jalapeño Mint Lime Ice Tea Spritzer
- Tomatillo salsa
- Schug Spicy Yemenite Condiment
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.Print
- 15 jalapeños
- 1 - 5.2 ounce garlic and herb gournay cheese (we used Boursin)
- ½ cup shredded Mexican cheese blend
- ¾ cup panko bread crumbs
- ½ tsp garlic powder
- ¼ tsp salt
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Slice the jalapeños in half lengthwise. Remove the seeds and membrane.
- Stuff each jalapeño half with the garlic and herb cheese.
- In a small bowl, mix together the shredded cheese, bread crumbs, garlic powder, and salt. Stir to combine well.
- Top each stuffed jalapeño with the breadcrumb mixture.
- Bake for 22 minutes, or until the breadcrumbs are golden and the cheese is melted.
- Assemble the stuffed jalapeños ahead of time, store in the fridge, and bake right before serving.
- After removing the seeds and membranes of the jalapeño peppers make sure you wash your hands thoroughly and avoid touching your eyes, nose or lips.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Serving Size: 2 halves
- Calories: 98
- Sugar: 4.4 g
- Sodium: 166.7 mg
- Fat: 5 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 10.6 g
- Fiber: 2.8 g
- Protein: 3.1 g
- Cholesterol: 15.6 mg