Three Cheese Stuffed Jalapeno Peppers Recipe

Name: Three Cheese Stuffed Jalapeno Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 whole Jalapeno Peppers, Blanched, Halved And Seeded; 2 teaspoons Olive Oil, Plus More To Drizzle On Peppers; 4 pinches Kosher Salt, Plus 1 Teaspoon For Boiling Water; 4 ounces, weight Goat Cheese, Room Temperature; 8 ounces, weight Cream Cheese, Softened; 2 teaspoons Worcestershire Sauce; 1- 1/2 cup Shredded Sharp Cheddar Cheese; 1/4 cups Piquillo Peppers, Minced, Or Any Sweet Red Pepper; 2 whole Eggs, Beaten; 1 Tablespoon Water; 2 cups Panko Crumbs; 1 cup Raspberry Preserves; 1 Tablespoon Rice Wine Vinegar

Servings: persons

18 whole Jalapeno Peppers, Blanched, Halved And Seeded
2 teaspoons Olive Oil, Plus More To Drizzle On Peppers
4 pinches Kosher Salt, Plus 1 Teaspoon For Boiling Water
4 ounces, weight Goat Cheese, Room Temperature
8 ounces, weight Cream Cheese, Softened
2 teaspoons Worcestershire Sauce
1- 1/2 cup Shredded Sharp Cheddar Cheese
1/4 cups Piquillo Peppers, Minced, Or Any Sweet Red Pepper
2 whole Eggs, Beaten
1 Tablespoon Water
2 cups Panko Crumbs
1 cup Raspberry Preserves
1 Tablespoon Rice Wine Vinegar

1
1.
2
Bring a large pot of water to boil over high heat.
3
Add 1 teaspoon salt.
4
Once boiling, add whole peppers to the pot and boil for 2 minutes.
5
Drain and immediately place peppers into a bowl of ice water.
6
2.
7
Preheat oven to 400 degrees F. Line a cookie sheet with nonstick foil and evenly coat with the olive oil.
8
Set aside.
9
3.
10
I recommend using gloves for this step.
11
Once peppers are cool, cut in half and carefully remove the seeds and membrane.
12
Season pepper halves generously with salt.
13
4.
14
In a medium size mixing bowl, beat the goat cheese, cream cheese and Worcestershire sauce.
15
Add the cheddar and the minced piquillo peppers.
16
5.
17
Stuff each pepper with cheese.
18
In a medium bowl, beat the eggs with the water.
19
Put the panko into a medium size bowl.
20
Dip the stuffed pepper into the beaten egg and then into panko crumbs, coat well.
21
Place on the prepared cookie sheet and drizzle with olive oil.
22
Bake for 15 minutes.
23
While the peppers are baking, whisk the raspberry preserves and rice wine vinegar together.
24
Serve stuffed peppers with sauce.
25
These can be made a day ahead, refrigerated, then baked.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 18 whole Jalapeno Peppers, Blanched, Halved And Seeded, 2 teaspoons Olive Oil, Plus More To Drizzle On Peppers, 4 pinches Kosher Salt, Plus 1 Teaspoon For Boiling Water, 4 ounces, weight Goat Cheese, Room Temperature, and more.

Yes, Three Cheese Stuffed Jalapeno Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Three Cheese Stuffed Jalapeno Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions