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Stuffed Jalapenos

Total Time

Prep/Total Time: 10 min.

Makes

about 20 appetizers

Cool cream cheese contrasts nicely with slightly spicy peppers in this simple recipe.—Sandra Thorn, Sonora, California

Ingredients

  • 2 jars (11-1/2 ounces each) whole jalapeno peppers, drained
  • 1 package (8 ounces) cream cheese, softened

Directions

  1. Cut a slit along one side of each pepper. Remove seeds; rinse and dry. Fill the inside of each with about 2 teaspoons of cream cheese.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3 each: 127 calories, 12g fat (7g saturated fat), 36mg cholesterol, 96mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein.

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