Recipe by Melissa
"These are a great appetizer - jalapeno peppers stuffed with 4 kinds of cheese and spices, then baked."
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jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package
cream cheese, softened
grated Parmesan cheese
shredded Cheddar cheese
crumbled feta cheese
ground black pepper
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!
Yummy but hot -need a milder pepper--- cheese filiing is great! you can use variety of cheese mixture.
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. ;)
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.
Very good. Made as written except didn't steam the peppers and omitted the cayenne, thought that might be too hot for me. Nice creamy filling and not too spicy.
Wow! We loved these! I often make jalapenos filled with plain cream cheese and wrapped in bacon strips, but decided to try this version. I tasted the cheese mixture and was concerned it was going to be too hot, but after baking, it was just right. I had never steamed the jalapenos before baking and almost skipped this step, but I'm glad I steamed them. Since I had already bought bacon to wrap them in like I normally do, I went ahead and used it. My family would have been disappointed if I hadn't used the bacon. I made mine with Morning Star Farms veggie bacon and real bacon for theirs. One son did ask that I make a few with plain cream cheese next time. I used about 14 peppers and had some cheese mixture left over. Guess I'll have to get more peppers and I'll probably eat them all. They are addictive! Thanks for this great recipe!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Four Cheese Stuffed Jalapenos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 242
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