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red jalapeño peppers stuffed with cream cheese & f

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

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!

►
yield 12 jalapeño peppers
prep time 25 Min
cook time 5 Min
method Stove Top

Ingredients For red jalapeño peppers stuffed with cream cheese & f

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

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

  • 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.
  • 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.
  • 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.
  • 4
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=P2U9WUuMT24
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