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Needing a quick and easy appetizer? These Cream Cheese Stuffed Jalapeños will be your new favorite Stuffed Jalapeño Peppers Recipe. They are easy to make and everyone loves them!
I love traditional jalapeño poppers but it can be a ton of work to bread stuffed jalapeños in bread crumbs and carefully fry them. I created this easy and simple cream cheese stuffed jalapeños that have all the flavors of traditional jalapeño poppers without all the work.
We always make these on game day. If there is a holiday, I have to make them to snack on before the big meal. We find every single excuse to make them.
Don’t worry, they are not too spicy! You may also like this Sausage Stuffed Jalapeños.
Table of Contents
Why This Recipe Works
You only need 4 ingredients for this delicious and easy jalapeño poppers recipe. This jalapeno poppers recipe makes the best game-day snack and they are always the first to go.
I have to start doubling the recipe because everyone loves them. The cook quick, easy and I love how easy the ingredients are.
Ingredients
- Shredded Cheddar Cheese – Use also sharp cheddar cheese or pepper jack cheese.
- Garlic Powder – If you are out check out The Best Garlic Powder Substitute
- Onion Powder – Check out these Best Onion Powder Substitutes if you are out.
That’s all you need to make this amazing and simple appetizer recipe. Scroll to the bottom for the full recipe in the recipe card.
How to Make Cream Cheese Stuffed Jalapeños
- Step 1 – Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- Step 2 – In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, black pepper, and finely chopped green onions. Mix the ingredients until well combined.
- Step 3 – Spoon the cheese mixture into the halved jalapeño peppers, distributing it evenly among them.
- Step 4 – Arrange the filled jalapeños on a baking sheet and bake them in the preheated oven for 20-25 minutes or until the peppers are tender, and the cheese is melted and slightly golden.
Recipe Tips
- Baking Sheet – We recommend lining a piece of parchment paper on the baking sheet to easily serve and makes cleanup a breeze.
- Cheese Filling – Combine the cheese filling in a bowl until well blended. Make sure to evenly distribute the filling into the jalapeno halves. This will ensure that the mixture does not overflow and every bite is filled with the delicious mixture.
- Cooking Time – Baking time will vary as it will depend on your oven and how golden brown you want the cheese.
- Cream Cheese – It is best to start this recipe when the cream cheese has softened to room temperature.
Frequently Asked Questions
I recommend wearing gloves when cutting jalapeños as the heat from the peppers can burn your hands and don’t touch your face or eyes during the process. Trust me, I know from experience. I slice each jalapeño in half lengthwise and have found that spoons work great to scoop out all the seeds in the jalapeño slices. Removing the seeds reduces the heat from the hot peppers, but if you enjoy spicy foods, then leave a few seeds in to add more heat to your jalapeño poppers.
Yes you can freeze them. If you have leftovers, place them in a freezer safe container and freeze for up to 3 months.
Store the leftovers in an airtight container in the fridge for up to 3-4 days.
We recommend reheating them in the oven or the air fryer so you still have that crispy texture. These poppers will take just a few minutes to reheat in the air fryer at 350 degrees.
More Jalapeño Popper Recipes
Easy Appetizer
Jalapeño Popper Dip Recipe
Easy Grilling
Bacon Wrapped Jalapeño Poppers
Easy Casserole
Easy Jalapeño Popper Chicken Casserole Recipe
Quick and Easy Soup
Easy Crock pot Jalapeño Popper Chicken Soup Recipe
We love to hear from you. If you make this Cream Cheese Stuffed Jalapenos Recipe, please leave us a comment or a star review.
Cream Cheese Stuffed Jalapeños
Ingredients
- 12 Jalapeño Peppers halved lengthwise, seeds and membranes removed
- 8 oz Cream Cheese (softened)
- 1 cup Cheddar Cheese (shredded)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- Salt and Pepper (to taste)
- 1/4 cup Green Onions (finely chopped)
Instructions
- Preheat the oven to 400°Fahrenheit. Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, black pepper, and finely chopped green onions. Mix the ingredients until well combined.
- Spoon the cheese mixture into the halved jalapeño peppers, distributing it evenly among them.
- Arrange the filled jalapeños on a baking sheet and bake them in the preheated oven for 20-25 minutes or until the peppers are tender, and the cheese is melted and slightly golden.
- Let the jalapeños sit for a few minutes and then they are ready to serve and enjoy!
I had these over thw hiday and decided to tey them myself. The person who made them didn’t bake nor broil them. Instead he served them uncooked. Tween I made them I did them that ways as well as wrapped in bacon. Either way they are duper easy to make and delicious!
I used to get jalapeno poppers at Walmart in the hot deli. But I was diagnosed with Celiac Disease over 10 yrs ago so I had to give them up. ? They were more of a yellow or cheddar cheese I think. Can you help me figure out how to make that type of middle? Btw I love all your recipes especially the pot roast with the banana pepper & dry ranch dressing. Yes I also used your recipe to make your homemade ranch. I also make my own homemade taco seasoning which my daughter says is better than the package kind. Thank you for all you & your sister do & share & also in advance for any help you may have with the peppers.
Hugs & prayers,
Wanda from SW PA