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Yields 10 (2-piece) servings

           “The first time I saw these at a party, I was afraid to try them. I’m not a big fan of jalapeños in the first place, and I don’t like extremely spicy food. Somehow I was convinced to take a tiny bite, then a bigger bite, finally popping the whole delicious morsel into my mouth! The cream cheese neutralizes the capsaicin compounds that are responsible for the heat, so you end up with creamy peppers that are surprisingly mild. Use regular or turkey bacon, or omit it, and sprinkle the top with a little shredded Parmesan instead.” ~ Bobbi

*** Easy!

$$$ Inexpensive!

Prep Time: 30-40 minutes start to finish

Tools: knife and cutting board, rimmed baking sheet, measuring spoons


8 ounces Neufchâtel cheese, or cream cheese

10 medium (2-inch-long) jalapeño peppers

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin


Garnish: (choose one)

10 slices bacon

1/4 cup shredded Parmesan


Preheat oven to 450°F. Spray oil onto a rimmed baking sheet.

1. Let the cheese stand on the counter to soften, as you prepare the jalapeños.

2. Slice each pepper in half, stem to tip, leaving the stem on one side. With a small spoon, scrape out the seeds and pith, which are very hot. (Wear gloves, if sensitive.)

3. Spoon 1 tablespoon of cheese into each half and pack down. The cheese should fill the cavity and mound up slightly.

4. Sprinkle top with a little smoked paprika and cumin. (Alternatively, mix the spices into the cream cheese before stuffing the peppers.)

5. Cut the bacon slices in half, to create 2 smaller pieces. Lay a slice on top on the pepper and fold under the edges, so they overlap underneath. For a vegetarian version, omit the bacon and sprinkle top with Parmesan cheese.

6. Roast in oven for about 15-20 minutes, or until soft and browned on top.


1. Mix 1/4 cup grated Parmesan, goat, or Feta cheese crumbles into cream the cheese, along with smoked paprika and cumin. You might be able to fill 1-2 more peppers. Wrap with bacon or top with more Parmesan, if desired.

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™