Fresh from the garden Jalapeno peppers stuffed with beef and cheese, served piping hot for an unbeatable snack or appetizer!
How to make Stuffed Jalapenos Peppers, because some days you need to bring the heat!
It’s chile season in the southwest so we’ve got chiles popping out of our ears and I never stop looking for new ways to make a chile sing.
This dish was a special request from a picky eater who likes to bring the heat.
I needed to come up with something that would get him to the table as painlessly as possible, so I came up with these stuffed chiles.
The thing about chiles is that they aren’t all about heat. And, in fact, I remove the seeds and membranes, which is where most of a chiles’ heat comes from, whenever I make this dish.
Chiles actually have a lovely, distinct flavor that pairs perfectly with so many other foods.
And stuffed chiles is an infinitely diverse dish – you can stuff just about anything into these little gems and the flavor will just blow your mind. I went with well-seasoned sirloin topped with creamy cheese. After just a few minutes in the oven, we were feasting on stuffed chile heaven.
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CHEESY STUFFED JALAPENO PEPPERS
Ingredients
- 10 jalapenos (You will want to select the largest chiles that you can find.)
- 8 oz lean ground sirloin (I selected a lean sirloin here, but you could easily substitute chicken, turkey or even tofu or a meat substitute if you prefer.)
- ¼ cup yellow onion , finely diced
- 1 tbsp lime juice
- ½ tsp cumin , ground
- ½ tsp salt
- ½ tsp white pepper , ground
- ½ tsp garlic powder
- ½ tsp dried cayenne chile , ground (As I mentioned, A. likes to keep things spicy, which is why I added this dried, ground chile. You can simply choose to omit the cayenne.)
- 1 c cheese (I opted for a simple blend of cheddar and Monterey Jack cheeses here – you can use any creamy melting cheese of your choice.)
Instructions
- Preheat oven to 450Ëš.
- Carefully carve a rectangle into the top of each chile pepper,
- Remove the panel of skin and scoop out the inside of each chile. Before you begin carving, I recommend that you rest the chile on its side to see how the fruit naturally falls – this will ensure that your chiles ‘stand up’ on your baking sheet and aren’t falling over and spilling out their filling as they bake.
- Place your carved chiles on a parchment-lined baking sheet and set aside.
- Meanwhile, in a medium bowl, place your ground meat, lime juice, diced onion and seasoning. Use clean hands to combine the ingredients, taking care not to over-work the meat so that it doesn’t become tough. Spoon the filling into the chiles, pressing into place so that each chile is liberally stuffed. Sprinkle the cheese over the tops of the chiles (you may need to press it into place on top of the meat, just to make sure that it stays in place).
- Bake your stuffed chiles for 12-15 minutes. Baking times will vary depending on how large your chiles are and how well you have stuffed them – you are just trying to make sure that the meat is cooked through and your cheese is melted.
- Remove baked chiles and serve immediately.
Nutrition
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Lindsay (Rosemarried) says
Great guest post! I make stuffed bell peppers all the time, but never thought about making stuffed jalapenos! Sounds spicy and so delicious. 🙂
Judy says
I’m going to make these using Pablano Chile’s. I like the taste of them better. They are quite as spicy to me.
mangiabella says
mmmm, this is my kind of dish FOR SURE – fabulous job, this is a great variation and I would love to serve this for friends – a wonderful guest post Chef D
Dave at eRecipeCards says
They look delicious! I like to make mine on a smoker when I am able
Dara says
So yummy! I love southwest flavor. Well done.
RavieNomNoms says
These would be perfect for a football day!!
Paz says
OMG! I could eat everything on that plate. Looks delicious! I will put this on my list to try.
Yesim says
It sounds delicious.. looks great.. while i was checking it my mum just saw it and she loved too 🙂
Katrina @ In Katrina's Kitchen says
Oh yes another fine guest post! I’ll take 2 please!
CouponClippingCook says
This looks so good…I’m totally craving this now.
mary says
Thanks for the guest blog, Chef Dennis! The chilis look great, and I love the concept of a community of food bloggers. So many great recipes, so little time.
Peggy says
Chef ~
Now I have too say, being Texan thru and thru, this recipe from Scarletta Bakes has gotten my attention. I adore beautiful, fresh jalapeno peppers or poblano peppers when I’m in the mood for a little spice. And Meghan knows the secret of scraping out the seeds and ribs if there are any. What flavor and a delightful surprise when you pop a bite into your mouth! Not hot! Just delicious! Muy Bueno Meghan and Chef!
Jen says
I’ve made lots of stuffed peppers in my day, but never a stuffed jalapeno. It’s the perfect time of year for a nice spicy little bite though.
bridget {bake at 350} says
Oh my…I need these. Like, now.
Alison @ Ingredients, Inc. says
omg this looks incredible
Wenderly says
I could eat about 12 dozen of those in one sitting. They look simply scrumptious!
Amy's Cooking Adventures says
Oh wow! That looks amazing! I want to have a get together just so I can make these…I wonder if my friends like spicy food??
Eva says
Honestly, now I wish I had planted more than ONE jalapeño plant! These looks simply wonderful. I’m going to bookmark this recipe for my next dinner party!
Megan @ Pip and Ebby says
My husband and I have been exploring the world of stuffed peppers. These look amazing! Nice work. Great post.
Maggie @MaggieCooks says
This looks soooooooooo good Meagan!!!! 🙂
Thank you for posting such a delicious recipe!!! Happy friday!!! 😀
Lacy says
These pics are gorgeous! And the peppers look amazing, perfect for football season! Definitely making these on Sunday! 🙂
Laurie @SimplyScratch says
You had me at jalapeno!
Amanda says
Oh how I enjoy coming here! Great recipes, great posts, great pics! You are the trifecta! 🙂
Joanne says
Great minds, right?! I posted my recipe for tuna stuffed peppers, much more “tame”. I used green bells. But I do love your photos. They look so cheesy and scrumptious. Delish!
MadAboutMacarons says
TGIF, indeed – especially for your guest posts! Another super guest with Meagan’s hot stuffed peppers. They’re dynamite!
Kate @ Kate from Scratch says
I’m a HUGE fan of Scarletta Bakes. I don’t think there’s a single post I haven’t read, honestly. This is soo perfect for us! Thanks Meagan!
Emily Malloy @Cleanliness says
This would go perfect with my coffee right now.
For serious.
I must consume this immediately! 🙂
Alison @ Ingredients, Inc. says
These look fabulous! I love Scarletta Bakes too! Great combination of you two
Peggy says
What a perfect tailgating treat! I love Scarletta Bakes – so witty and always something delicious!
Mari @ Mari's Cakes says
Wonderful recipe, I was just visiting Meagan’s blog, she has lots of great recipes. Thank you as always for sharing wonderful blogs.
Have a great weekend 🙂
Ridwan says
Great recipe,beautiful presentation,and sound YUM,,YUM,my mouth watering now 🙂
Hester @ Alchemy in the Kitchen says
Delighted to see Meagan visiting A Culinary Journey. I love her writing, her wit and her food.
Love guest post, Dennis.
[email protected] says
Megan does have a nice blog with a great variety of delicious food. These stuffed peppers sure look like a winner- this post has me craving them. Have a great weekend you two.
Eaternal Zest says
this is lovely; and yes there was drool involved while checking this recipe out! (how un-womanly of me!) thanks for sharing 🙂
alyssa says
Great choice for a guest post. I love Scarletta Bakes, and these peppers look amazing! Happy Friday!
Elin says
Chef Dennis….I am going to grow sideways and my to do list is growing longer, now that you share so many good dishes and bakes that I could not resist !!! WB is getting rounder each day :p Now only your recipes but your guest’s recipes is doing the same to us 🙂
Thanks Meagan, for sharing this, this is a lovely one and I would definitely try this out. I am a fan of stuffed peppers and cheesy stuff…and great photos too. Well done ! I will be hopping over to your blog to continue drooling 🙂
Have a great weekend to the both of you 🙂
Elin
FreeSpiritEater says
I have to confess I’m not a fan of stuffed peppers, but I think I was just converted. This was a wonderful post, Meagan is an inspiration! =]
Kim Bee says
Great guest post. These look so amazing. I think I could eat a whole tray of them all by myself. So nice to see two great people on one blog. Hope you both have a fabulous weekend.
Ann says
Holy Guacamole! Those look unbelievably good! My hubby was reading this over my shoulder and kept give me that “you’ve gotta make these” nudge! I suspect he’ll keep nudging me until I pull them from the oven!
Jeanette says
These remind me of the jalapeno poppers, but so much healthier – baked, not fried.
Diane {Created by Diane} says
I’d like a whole plate full, stuffed jalapenos are my favorite!
Boulder Locavore says
These look great! Though I’ve followed Megan/Scarletta Bakes on Foodbuzz I did not get the Southwestern focus until reading about it today. I will admit it to be one of my favorite genres of food; never met a SW dish I did not like.
Megan so nice to learn more about you and Dennis another great, delicious kick off to the weekend; thank you!
sippitysup says
Oh yes, I will eat thee… GREG
Lynn @ I'll Have What She's Having says
Cheesy goodness! These would be a great appetizer for a party. Thanks, Meagan!
Stephanie @ Eat. Drink. Love. says
These peppers look fantastic! I love that cheese on top! And GREAT guest post! I really love Meagan’s blog!
Happy When Not Hungry says
Wow beautiful peppers and a wonderful guest post!!
The Kitchen Noob says
Awesome dish and beautiful photos!
I love the flavor of jalapenos and that cheese is melted perfectly. 🙂
Thanks for sharing.
Laura @ Family Spice says
This is my new love – stuffed peppers. And oozing cheese seals the deal!