Stuffed Jalapenos with Smoked Gouda and Pineapple Recipe - Allrecipes.com
Stuffed Jalapenos with Smoked Gouda and Pineapple Recipe
  • READY IN ABOUT hrs

Stuffed Jalapenos with Smoked Gouda and Pineapple

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 stuffed peppers Change Servings
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  • PREP

    40 mins
  • COOK

    30 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose).
  3. Mix together the cream cheese, Gouda cheese, bacon bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.
  4. Place a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • Adjust the number of jalapenos depending on their size. This recipe will stuff 12 large or 24 small peppers.
  • To hold the peppers upright, I use a foil bread pan and cut X's in the bottom, place upside down, and press the jalapenos into each hole. I can usually get 6 to 8 in each. It makes cleanup easy. Just throw them away after cooking. I also have a jalapeno rack I got at a store, but the foil is way easier and will accommodate various sized jalapenos.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2011

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!

 
Most Helpful Critical Review
Mar 29, 2010

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.

 
Mar 08, 2010

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!

 
Mar 15, 2010

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.

 
Aug 09, 2010

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"

 
Dec 02, 2010

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

 
Jun 07, 2010

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!!!

 
Dec 01, 2010

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.

 

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Nutrition

  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 190 mg
  • 8%

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

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