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Cheese Stuffed Jalapeno Peppers

20 mins
25 mins
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If you were looking for a new, fresh and flavorful dish, try making jalapeño cheese stuffed with jalapeño. With this step by step you will learn how to make this practical recipe, ideal for any day of the week, which can also work as an entrance or snack in a meeting. These chiles au gratin with a mixture of cheese and a little bacon are easy to make and if you don't want them to chop much, don't forget to use vinegar when cooking them.


4 portions
  • 12 jalapeno Peppers
  • enough Water, hot to cook the chiles
  • 1/4 cups white vinegar, to cook the chiles
  • 1 cup cream cheese, in cubes, for the filling
  • 1 cup manchego cheese, grated for filling
  • 1 cup mozzarella cheese, grated for filling
  • 1/4 cups bacon, fried and finely chopped, for the filling
  • 1 teaspoon onion powder, for the filling
  • 1 teaspoon garlic powder, for the filling
  • to taste salt, for the filling
  • to taste black pepper, for the filling


Cut the chiles horizontally to remove the seeds and veins. Reservation.
In a saucepan with enough hot water pour white vinegar and cook the chiles for 15 minutes. Drain and reserve.
Soften the cream cheese, add Manchego cheese, mozzarella cheese, fried bacon, onion and garlic powder, season with salt and pepper; Mix everything until incorporated.
Preheat the oven to 200 ° C.
Fill the peppers and gratin in the oven for 10 minutes. Serve on an extended plate and accompany with tomato sauce for pasta.


Serve on an extended plate, accompany with tomato sauce for pasta.


Use the vinegar to reduce the hotness of the peppers.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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