Peanut Butter Stuffed Jalapenos Recipe - Allrecipes.com
Peanut Butter Stuffed Jalapenos Recipe
  • READY IN 30 mins

Peanut Butter Stuffed Jalapenos

Recipe by  

"This is my rendition of the hottest appetizer in Baja. It's a great appetizer that takes the heat out of the peppers. In fact, I had an 80-year-old lady eat one and say, 'Oh my, this is the first time I have been able to eat a whole jalapeno.'"

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Ingredients Edit and Save

Original recipe makes 7 peppers Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Fill the cavities of the peppers with peanut butter. Line up the peppers side by side on a sheet of aluminum foil, and wrap tightly.
  3. Bake in the preheated oven about 20 minutes.
Kitchen-Friendly View

Footnotes

  • Variation
  • To cook on the grill, preheat for medium heat. Cook the foil-wrapped peppers for 15 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2009

Made these again for a Super Bowl Party. This time, I propped them up in a glass dish by making a wall out of aluminum foil, so the peanut butter stayed in better. Then I put them under the broiler for a few minutes to get the peanut butter crusty before lying them down in the dish to roast at 375. They're still great. First, I have to say that the entire office was skeptical of these. Some wouldn't try them when I made a few dozen of them. Those who did unilaterally were pleasantly surprised at how 'not awful' the results were. This is a terrific alternative to cheese-stuffed peppers and should be tried before judged. Super Bowl Sunday seems like a good time to experiment. Also, try sticking them, uncovered, under the broiler. I did them both ways and preferred those done under the broiler to those roasted in foil.

 
Most Helpful Critical Review
Jan 31, 2011

I was expecting a surprising flavor here, but it ended up just tasting like warm peanut butter held in a tasteless jalapeno shell. Roasting made the peppers wilty, and the flavor and spunk just weren't there. Needs more spicing, ingredients, or something.

 

50 Ratings

Jan 22, 2008

LOL...okay...I admit..I looked at this recipe and was like..no way...but I made them and they are actually really good. The peanut butter takes on some of the taste and heat from the peppers. It reminds me of the peanut sauce you make for chicken saytay. Try it...different but good.

 
Feb 11, 2009

I couldn't bring myself to try it, but my guest who loves peppers ate them all. They were kind of messy to make, next time I'll put the peanut butter in a small zip lock and cut a small corner off and squeeze it into the peppers.

 
Feb 08, 2010

Consider and try this addition: Wrap each peanut butter filled pepper half with a half slice of bacon ..tip for the bacon getting crisp is I precook just slightly, where its not done, but still limber! I promise, you have to try it to believe the taste! I prefer the chunky PB, also and cooking under broiler as one review suggested

 
May 21, 2008

I just had to make these--so good! Then I thought why not put some chocolate in with the peanutbutter. Used a Hershey Bar cut in little peices. Baked for 30 minutes and then salted with sea salt. That really hit the spot with me and my husband. Will make again!

 
Oct 19, 2008

I made these for a party and they were a huge hit! I was a bit nervous heading in as it is such a unique combination. I am so glad I took the chance because not only did they make a great ice breaker, but they were a huge success! In fact, we are making them for another (much larger) party at my husbands bosses house next weekend. One quick note about the heat. I made about 20 peppers, and some were really hot, some were milder. The smaller ones seems to have the most kick! So, if you don't like the heat, my advice is to get the bigger peppers and make sure you scoop the seeds out really well!

 
Jun 22, 2008

Really great if you like peanut butter, which I do! My sister's face was priceless when I served them, but she ended up enjoying them as much as I did. I roasted them in the foil, then threw them under the broiler for a couple of minutes. A keeper!

 

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Nutrition

  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 85 mg
  • 3%

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

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About the Cook

TOM TROTTIER
2 Followers 1 Saved Recipes
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