Stuffed Jalapenos

Prep Time
Cook Time
Ready In

"This recipe belongs to a friend of mine. They very quick to make and there's no need to worry about the heat as they're not hot at all as long as you scrape out all the seeds and veins."

Original recipe yields 20 servings


  • Serving Size: 1 (51.3 g)
  • Calories 59.5
  • Total Fat - 3.8 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 5.9 mg
  • Sodium - 81.7 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.1 g
  • Protein - 1.7 g
  • Calcium - 35.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 47.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375 Fahrenheit

Step 2

Cut peppers in half and scrape out all the seeds and veins.

Step 3

Mix together the cheeses, salsa and 1/4 cup of the breadcrumbs in a medium sized bowl.

Step 4

Fill the pepper halves evenly and place in a baking dish.

Step 5

Mix together the remaining breadcrumbs, parsley and melted butter in a small bowl.

Step 6

Distribute evenly over filled peppers

Step 7

Sprinkle with salt and pepper, to taste, if desired.

Step 8

Bake for 20 minutes or until golden and crisp.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Great stuffing. I found some hot multi coloured peppers that I used for the recipe - We loved it - with the hot peppers the fill was perfect to balance the heat. Thanks for a great Sunday 3PM appie 15 sept 19 A lovely recipe! If you are not into "Hot" but he is Make half Jalapenos and half sweet mini peppers. It works well.

(20 May 2012)