Recipe by LANCE
"This is a great appetizer for any BBQ or grilled meal. I always make them camping. I looked through many recipes, and finally decided on this. I love the sweetness of the pineapple and the slight smoky flavor of the gouda. You can also dice jalapeno to add to the cheese mix.
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fresh jalapeno peppers
1 (8 ounce) package
cream cheese, softened
smoked Gouda cheese, shredded
real bacon bits
canned crushed pineapple in juice, drained and juice reserved
Fantastic! I cut the peppers in half lengthwise, roasted for about 20 min. before stuffing then cooked at recommended temp for about 20-25 min. Flavor is amazing---best stuffed jalapenos I've ever made!
Wow, how to review these weird but wonderful appetizers!? The taste was great. I pretty much followed the recipe, but added a bit of chili powder. The wow factor was good too, with my guests lovong the little treats and asking for the recipe. That's the wonderful part. The weird part was the time it took, and my own failure to use the inverted aluminum cooking pan set up properly, I guess. It takes a very long time to core out each individual pepper, and get them stuffed. Then I put them in the inverted pan, with little x-shaped holes cut out so they could stand up. Looked great. Unfortunately, as they cook, they soften and shrink (duh) and 6-8 of them slid right off onto the bottom of the oven, which caused a nice amount of smoke, as you can imagine. Definitely make sure they are very snug in their little holes, and I would put the inverted aluminum holder on top of a cookie sheet if I ever make them again. They were definitely more work then I expected, but the taste and wow factor were great.
These were SUPER! We cooked them on our new primo grill. It really helped to have the jalapeno stand to keep them standing upright as pictured in my photo. Thanks Lance-- I will be making these again soon!
These were great, although I will be making some changes the next time I make them. I was surprised at how crunchy the jalapenos were--not necessarily a bad thing, but I think next time I will cook them for longer or precook the jalapenos. The filling seemed a little thick and I couldn't taste the pineapple as much as I was hoping to, so next time I will add more than 1/2 a cup. We used small jalapenos and ended up making a T-cut along the side (where the top of the T is at the base of the stem) because we didn't think we could get all the seeds out just by slicing off the top. I think it worked well--we could hold the jalapenos by the stem to eat them.
This recipe was a little bit time consuming but well worth it. Instead of adding bacon bits to the cheese mixture I wrapped a lean piece of bacon around the top half of the pepper and secured it with a toothpick. I used my fingers to stuff the peppers, using a spoon would have taken even longer. To bake them I put a double layer of foil across the deep pan and poked small holes in the foil then pushed the pepper through just to where the bacon was. The tooth pick helped to keep the pepper upright. They were a big hit on "Game Night"
soooo delicious! had issues getting my jalapenos gutted the way described so i just cut them in half. the smoked gouda and pineapple are a perfect combo. will definitely try this again
We made these last night and everyone loved them. The only thing we did different was to exclude the pineapple & add about a TSP of chipotle chili pepper seasoning to the mix. Very good & we wil be making these again...I did make a little extra and it's very good with crackers!!!
I made this for my husband's 40th birthday party. 4 dozen of these puppies came out of the oven and were gone within minutes. Everyone loved them and they all wanted the recipe. This will be a regular in our house.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Jalapenos with Smoked Gouda and Pineapple
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 96
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