Stuffed Jalapeños
Easy stuffed jalapeños baked in the oven and topped with sourdough breadcrumbs makes a delicious appetizer or game day treat.
Ingredients
- 6 large jalapenos
- 1/2 cup cream cheese softened
- 1/2 cup shredded mozzarella cheese
- 2 tsp garlic seasoning
- 1-2 Tbsp crumbled bacon
- 1/4 cup sourdough breadcrumbs
- 2 Tbsp salt
- 4 cups boiling water
Instructions
- Preheat oven to 400°F. Bring water to a boil in a small pot. Add 2 Tbsp of salt to the water.
- Halve jalapenos lengthwise and use a spoon to scoop out the pith and seeds. If you want your stuffed jalapenos to be spicy, chop up the pith and add it to the filling mixture.
- Blanch the halved jalapenos in salted boiling water for about 30 seconds. Take them out and place them on a rack or cutting board upside down to dry out the insides slightly.
- Mix the cream cheese, mozzarella, garlic seasoning, and bacon together in a bowl.
- Stuff the jalapenos with the cream cheese filling.
- Top the stuffed jalapenos with sourdough breadcrumbs.
- Line a baking sheet with parchment paper and place the breadcrumb-topped, stuffed jalapeños on top in a single layer.
- Bake the peppers at 400°F for 20 minutes or until top is brown and cheese is melted.
Notes
I used Kinder's Organic Woodfired Garlic Rub for my stuffed jalapenos. You can substitute it with any other kind of seasoning you like or omit the seasoning altogether. Just add 1/2-1 tsp of salt to flavor the filling.