Gevulde jalapeños met kaas

Ingredients

• 12jalapeños
• 150 g, at room temperaturecream cheese
• 80 g, plus extra for sprinklinggrated cheddar
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)smoked paprika
• to tastesalt and pepper
• 50 g (optional)bacon lardons or diced bacon
• to garnishfresh chives or sriracha

Instructions

1. 1

   Prepare the peppers

   Heat the oven to 200°C, using conventional top-and-bottom heat. Halve the jalapeños lengthways and scoop out the seeds with a small spoon. For more heat, leave some of the seeds in.

2. 2

   Mix the filling

   Stir the cream cheese, grated cheddar, garlic powder, smoked paprika and a pinch of salt and pepper together until smooth.

3. 3

   Fill the halves

   Spoon a generous amount of the cheese mixture into each jalapeño half. Scatter over the bacon lardons or diced bacon if using.

4. 4

   Arrange and top

   Set the filled jalapeños on a baking tray lined with baking paper and sprinkle with extra grated cheddar.

5. 5

   Bake until bubbling

   Bake in the preheated oven for 15–18 minutes, until the cheese is golden and bubbling.

6. 6

   Rest and garnish

   Take the tray out of the oven and leave the jalapeños to rest for 2 minutes. Garnish with fresh chives or a drizzle of sriracha, then serve straight away.

What are stuffed jalapeños?

Jalapeños are Mexican chillies often served fresh, pickled or filled as a savoury appetiser. This version pairs their green, peppery heat with a soft filling of cream cheese and cheddar.

The cheese mixture is flavoured with garlic and smoked paprika, then baked until the tops turn golden and the filling bubbles. That contrast between tender chilli and creamy, savoury filling makes them well suited to sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 218 calories, 7g protein, 4g carbs, 20g fat.

The cheese supplies most of the fat and much of the protein, while the jalapeños contribute most of the carbohydrates in this estimate; bacon, if used, adds further fat and protein. Serve a portion with salad or fresh vegetables to add a crisp, lighter contrast.

Choosing and preparing the chillies

Jalapeños: choose peppers that are firm and similar in size so they soften at roughly the same rate. Halving them lengthways creates a stable little boat for the filling.

Seeds: removing them reduces some of the heat, while leaving a few in makes the finished bites hotter. Wear gloves if you are sensitive to chilli, and wash your hands after handling the peppers.

Getting a smooth filling

Room-temperature cream cheese: it mixes more easily with the grated cheddar than a cold block does. Stir until the mixture looks even, with no large lumps of cream cheese.

Seasoning: garlic powder and smoked paprika distribute easily through the filling. Add salt and pepper in small amounts, bearing in mind that cheddar and optional bacon are already savoury.

Filling and topping

Filling: spoon the cheese mixture into the chilli halves without packing it far above their edges. This helps keep it in place as it softens in the oven.

Bacon: add the lardons or diced bacon over the filling if you want a meatier topping. The recipe does not specify cooking the bacon first, so use pieces that are small enough to cook through during baking.

When they are ready

Timing: bake at 200°C for 15–18 minutes. Start checking at 15 minutes, as the size of the peppers and the oven can affect how quickly they cook.

Doneness: look for bubbling cheese with golden patches and peppers that have softened but still hold their shape. Leave them to rest for 2 minutes before garnishing and serving.

Serving ideas

As a snack: serve the jalapeños warm on a platter with fresh chives or a little sriracha. They also fit naturally into a tapas-style selection alongside other small savoury bites.

To round out the plate: pair them with a crisp salad or fresh vegetables for a lighter contrast to the rich cheese filling. Keep napkins nearby, especially if you leave some seeds in.

Recipe notes & tips

• Bring the cream cheese to room temperature so it blends smoothly.
• Use a small spoon to scrape out the seeds without tearing the chilli halves.
• Line the tray with baking paper to make cleanup easier.
• Keep the jalapeño halves similar in size for more even baking.
• Let the peppers rest for 2 minutes so the hot filling can settle before serving.

Variations

• Extra heat: leave some seeds in the jalapeños when scooping them out.
• Bacon topping: scatter the optional bacon lardons or diced bacon over the cheese filling.
• Chive finish: garnish with chopped fresh chives for a mild onion note.
• Sriracha finish: drizzle with sriracha just before serving for added chilli flavour.
• Cheddar crust: add a little extra grated cheddar on top before baking, as directed.

Common mistakes to avoid

• Cold cream cheese: it can be difficult to mix smoothly, so let it soften at room temperature first.
• Uneven pepper halves: very different sizes may cook at different rates, so choose peppers of similar size.
• Overfilling: cheese can spill over the sides, so keep the filling within each chilli half.
• Baking by the clock alone: ovens vary, so check for golden, bubbling cheese between 15 and 18 minutes.
• Serving immediately: the filling is very hot from the oven, so allow the stated 2-minute rest.

How to store

Store cooled leftovers in an airtight container in the fridge and eat within 2 days. Reheat in an oven until hot; the peppers may soften further, and the cheese topping will be less crisp than when freshly baked.

Frequently asked questions