Roasted Red Pepper and Cream Cheese Stuffed Jalapeño Poppers

Name: Roasted Red Pepper and Cream Cheese Stuffed Jalapeño Poppers
Prep time: 20 min
Cook time: 20 min
Yield: 6

appetizer jalapeno cream-cheese roasted-pepper spicy party-food baked finger-food

Appetizers

Fresh jalapeños stuffed with a creamy mixture of cream cheese and roasted red peppers, then baked until golden. These elevated poppers offer the perfect balance of heat, creaminess, and smoky sweetness for any gathering.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 20

Ingredients

12 large12 large fresh jalapeños, halved lengthwise and seeded
225g8 oz cream cheese, softened
100g1/2 cup roasted red peppers, diced
100g1 cup sharp cheddar cheese, shredded
2 cloves2 cloves garlic, minced
22 green onions, finely chopped
1 tsp1 tsp smoked paprika
1/2 tsp1/2 tsp salt
1/4 tsp1/4 tsp black pepper
100g1 cup panko breadcrumbs
50g1/2 cup grated Parmesan cheese
2 tbsp2 tbsp olive oil
2 tbsp2 tbsp fresh chives, chopped

Instructions

Preheat oven to 200°C (400°F). Line baking sheet with parchment paper.
Cut 12 large12 large fresh jalapeños in half lengthwise. Remove seeds and membranes with small spoon (wear gloves to protect hands).
In bowl, mix 225g8 oz cream cheese, 100g1/2 cup roasted red peppers, 100g1 cup sharp cheddar cheese, 2 cloves2 cloves garlic, 22 green onions, 1 tsp1 tsp smoked paprika, 1/2 tsp1/2 tsp salt, and 1/4 tsp1/4 tsp black pepper until well combined.
Fill each jalapeño half generously with cream cheese mixture, mounding slightly.
In separate bowl, combine 100g1 cup panko breadcrumbs, 50g1/2 cup grated Parmesan cheese, and 2 tbsp2 tbsp olive oil, mixing until breadcrumbs are evenly coated.
Top each stuffed jalapeño with breadcrumb mixture, pressing gently to adhere.
Arrange on prepared baking sheet and bake for 18-20 minutes until peppers are tender and topping is golden brown.
Let cool for 5 minutes, then garnish with 2 tbsp2 tbsp fresh chives before serving.

Ingredients

id: jalapenos metric: 12 large imperial: 12 large name: fresh jalapeños, halved lengthwise and seeded
id: cream_cheese metric: 225g imperial: 8 oz name: cream cheese, softened
id: roasted_red_peppers metric: 100g imperial: 1/2 cup name: roasted red peppers, diced
id: cheddar_cheese metric: 100g imperial: 1 cup name: sharp cheddar cheese, shredded
id: garlic metric: 2 cloves imperial: 2 cloves name: garlic, minced
id: green_onions metric: 2 imperial: 2 name: green onions, finely chopped
id: smoked_paprika metric: 1 tsp imperial: 1 tsp name: smoked paprika
id: salt metric: 1/2 tsp imperial: 1/2 tsp name: salt
id: black_pepper metric: 1/4 tsp imperial: 1/4 tsp name: black pepper
id: panko_breadcrumbs metric: 100g imperial: 1 cup name: panko breadcrumbs
id: parmesan metric: 50g imperial: 1/2 cup name: grated Parmesan cheese
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: olive oil
id: fresh_chives metric: 2 tbsp imperial: 2 tbsp name: fresh chives, chopped

Instructions

Preheat oven to 200°C (400°F). Line baking sheet with parchment paper.
Cut {jalapenos} in half lengthwise. Remove seeds and membranes with small spoon (wear gloves to protect hands).
In bowl, mix {cream_cheese}, {roasted_red_peppers}, {cheddar_cheese}, {garlic}, {green_onions}, {smoked_paprika}, {salt}, and {black_pepper} until well combined.
Fill each jalapeño half generously with cream cheese mixture, mounding slightly.
In separate bowl, combine {panko_breadcrumbs}, {parmesan}, and {olive_oil}, mixing until breadcrumbs are evenly coated.
Top each stuffed jalapeño with breadcrumb mixture, pressing gently to adhere.
Arrange on prepared baking sheet and bake for 18-20 minutes until peppers are tender and topping is golden brown.
Let cool for 5 minutes, then garnish with {fresh_chives} before serving.

Tips

Heat Level Control: Remove all seeds and membranes for milder poppers, or leave some seeds for extra heat. Wear gloves when handling jalapeños.

Pepper Selection: Choose large, uniform jalapeños that will hold filling well. Avoid very small or curved peppers that are hard to stuff.

Filling Consistency: Cream cheese should be room temperature for easy mixing. If too soft, chill filling for 15 minutes before stuffing.

Make-Ahead: Poppers can be assembled up to 6 hours ahead and refrigerated. Add breadcrumb topping just before baking.

Serving: These are best served warm but not piping hot, as the filling will be very hot initially. Let cool for 5 minutes before serving.