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red jalapeño peppers stuffed with cream cheese & f

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This is such a lovely condiment to serve along with pasta or your favorite protein as well as with cold meat - cheese tray! Easy to make, these stuffed jalapeño peppers keep extremely well in the refrigerator if they last that long!

read more
yield 12 jalapeño peppers
prep time 25 Min
cook time 5 Min
method Stove Top

Ingredients For red jalapeño peppers stuffed with cream cheese & f

  • 12 lg
    red jalapeño peppers, top cut off, seeded and ribs removed
  • 4 c
    water, plus more to cover
  • 1/3 c
    granulated sugar
  • 1/3 c
    white vinegar
  • 1 pkg
    (8 oz.) light cream cheese, softened
  • 4 oz
    feta cheese, crumbled
  • 1/4 tsp
    italian seasoning
  • olive oil, as needed
  • flavorless oil, such as canola, grapeseed, sunflower

How To Make red jalapeño peppers stuffed with cream cheese & f

  • 1
    In a large saucepan over medium heat, add water, sugar and vinegar. Stir until sugar is dissolved. Add jalapeño peppers, cover with more water, increase heat and bring to a boil. Reduce heat to medium and cook for 5 minutes.
  • 2
    Transfer jalapeno peppers on a cutting board lined with paper towel; drain for 3 minutes. Put them up so the interior drain as well.
  • 3
    In a medium bowl, combine with a fork cream cheese, feta and Italian seasoning. Using an immersion blender, pulse until well mixed. Transfer cream cheese mixture into a pipping bag or a large Ziploc. Place a pepper in a shot glass and fill it up. Transfer them to a container and top with about 1/3 of olive oil and 2/3 with grapeseed oil. Cover and transfer to the fridge for 48 hours before serving.
  • 4
    To view this recipe on YouTube, click on this link >>>>
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