red jalapeño peppers stuffed with cream cheese & f

Name: Red Jalapeño Peppers Stuffed with Cream Cheese & F
Prep time: 25 min
Cook time: 5 min
Yield: 12
Cuisine: Mexican
Ingredients: 12 large red jalapeño peppers, top cut off, seeded and ribs removed; 4 cup(s) water, plus more to cover; 1/3 cup(s) granulated sugar; 1/3 cup(s) white vinegar; 1 package(s) (8 oz.) light cream cheese, softened; 4 ounce(s) feta cheese, crumbled; 1/4 teaspoon(s) italian seasoning; olive oil, as needed; flavorless oil, such as canola, grapeseed, sunflower

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Francine Lizotte

Surrey South, BC

Updated on Jul 29, 2019

This is such a lovely condiment to serve along with pasta or your favorite protein as well as with cold meat - cheese tray! Easy to make, these stuffed jalapeño peppers keep extremely well in the refrigerator if they last that long!

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Three red jalapeno peppers stuffed with cream cheese and feta on a wood cutting board with a white small fork.

prep time 25 Min

cook time 5 Min

method Stove Top

yield 12 jalapeño peppers

Ingredients

12 large red jalapeño peppers, top cut off, seeded and ribs removed
4 cups water, plus more to cover
1/3 cup granulated sugar
1/3 cup white vinegar
1 package (8 oz.) light cream cheese, softened
4 ounces feta cheese, crumbled
1/4 teaspoon italian seasoning
olive oil, as needed
flavorless oil, such as canola, grapeseed, sunflower

How To Make red jalapeño peppers stuffed with cream cheese & f

Step 1

In a large saucepan over medium heat, add water, sugar and vinegar. Stir until sugar is dissolved. Add jalapeño peppers, cover with more water, increase heat and bring to a boil. Reduce heat to medium and cook for 5 minutes.

Step 2

Transfer jalapeno peppers on a cutting board lined with paper towel; drain for 3 minutes. Put them up so the interior drain as well.
Step 3

In a medium bowl, combine with a fork cream cheese, feta and Italian seasoning. Using an immersion blender, pulse until well mixed. Transfer cream cheese mixture into a pipping bag or a large Ziploc. Place a pepper in a shot glass and fill it up. Transfer them to a container and top with about 1/3 of olive oil and 2/3 with grapeseed oil. Cover and transfer to the fridge for 48 hours before serving.
Step 4

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=P2U9WUuMT24
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