Four Cheese Stuffed Jalapenos Recipe -
Four Cheese Stuffed Jalapenos Recipe
  • READY IN 25 mins

Four Cheese Stuffed Jalapenos

Recipe by  

"These are a great appetizer - jalapeno peppers stuffed with 4 kinds of cheese and spices, then baked."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
  2. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  3. Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
  4. Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
  5. Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
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Reviews More Reviews

Jul 13, 2012

Definitely a "knife and fork" appy. They are very soft and the cheese is gooey. I followed the directions almost exactly, realizing after I'd filled the pepper halves that I'd forgotten the black pepper. These were still very tasty. They are on the spicy side for sure. Thanks for sharing the recipe!

Sep 26, 2012

Yummy but hot -need a milder pepper--- cheese filiing is great! you can use variety of cheese mixture.

Nov 28, 2012

Loved it! Super easy to make. My friends gobbled them up, making me wish I had made more. I made 10 jalapenos, with lots of cheese mixture to spare. I ended up putting the leftover cheese mixture on a loaf of sourdough and it made the yummiest cheesebread! I just might make the cheese mixture soley for the bread next time. ;)

Sep 14, 2013

Using a plastic Ziploc bag, I added the ingredients from the last to the first. I put the spices in a bag, then the cheeses and finally the cream cheese. The only change is that I reduced the salt to 1/2 tsp. Once everything was in the plastic bag, I let the mixture sit overnight and cut the corner off the bag to pipe into the jalapenos. YUMMY!

Aug 04, 2013

Really good! I didn't steam the jalepenos and they were perfect. If you want to be able to pick them up and eat them, skip the steam. Clean out with a melon baller, rinse and pat dry. Stuff with cheese mix and bake. I also turned the broiler on for a minute to crisp the top a little. Served with homemade plum sauce. I'd love to try adding bacon. :)

Jan 19, 2014

My go-to recipe for stuffed peppers. Very good. Made as written except sometimes I don't steam the peppers and usually omit the cayenne, cuz it makes it a little too hot for me. Nice creamy filling and not too spicy.

Aug 01, 2012

I was looking for a recipe to use the jalapenos from my garden. This turned out great! It was easy to make. I could have made more than 12 jalapenos since I had some cheese mixture left. I guess it depends on the size of your jalapenos. I will definitely be making this again.

Nov 16, 2013

these are the best jalapeno poppers I have ever had. I suggest that instead of spooning the cheese on to the jalapeños, you put the cheese in a ziploc bag and shoot it on like cake frosting.


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 1046 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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