These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.

Stuffed Jalapenos

cream cheese, room temperature

cheddar

jalapenos,

salt and ground pepper

Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

The re pie is good as is but to make them even better, I also sprinkle breadcrumbs mixed with marjoram flakes and sometimes wrap each one in partially cooked thick bacon (1/2 slice each) secured with a toothpick.  Could eat our weight in them--be careful!

Excellent.  I have made these many times and I am always asked for the recipe.  They are so easy to make, people are surprised.  I slice a thin sliver off of the bottom of each half pepper to make them sit flat without rolling over.  I have also been making ahead, refrigerating and serving cold.  They are just as good and it is convenient that way.  Thanks Martha, for a really good and easy recipe.

Fantastic! I made this for a friends Holiday party last week and they were so easy and such a hit that I'm about to head into the kitchen and make again for Christmas Eve dinner at my relatives. I added a bit of garlic powder and crushed red pepper for a bit of a kick and more flavor. These tasted great considering how easy and few ingredients were involved.

I made then for a Christmas party,  the only thing I did different,  I had a bowl of bread crumbs and kraft Mexican cheese blend and I dunked the filled peppers in the mix... I wish I could give my personal review,  but I can't.... I set them out,  cleaned up the baking dish turned around  and they were all gone.....!!!! So I am assuming they were delicious...!!

I made these with my granddaughter a couple of days ago and we devoured them. Then my son heard about them and he was a little annoyed that we didn't save him any as he "LOVES" them. So tonight I made them again and he said, "These are the best ones I have ever had and I have ordered them in many restaurants"! So there you are Sarah....a big big hit with us. I will be making these often and sooooooo easy to do!! Thank you loads!

Made these this week and they were awesome!  I cleaned out all the seeds and ribs and even rinsed out the jalapeno halves and they were not spicy at all.  I like some spice, so next time I won't rinse them and I might leave a little of the ribs in.  After they came out of the oven and cooled a bit, they were gone in minutes!

Ooey-gooey spicy stuffed jalapenos are hard to resist, right? This baked-not-fried version couldn't be easier to throw together and is a bit healthier to boot. But honestly, nothing is lost in translation; it's just as addictive as the original. 

stuffed jalapenos

Author : Martha Stewart

Ingredients

Instructions

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