Stuffed Jalapenos Recipe

Soften and mix cheeses

Remove the cream cheese from the refrigerator 20–30 minutes before starting so it softens. In a medium bowl, beat the softened cream cheese with a fork or hand mixer until smooth and fluffy.

Combine filling ingredients

Stir in the grated sharp cheddar, crumbled bacon, sliced green onions, garlic powder, smoked paprika, salt, and black pepper until evenly combined. Taste and adjust seasoning if desired. Transfer the mixture to a piping bag or a zip-top bag with a corner snipped for easier filling (alternatively use a small spoon).

Prepare jalapenos

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available (makes for even roasting). Wearing gloves if desired, slice each jalapeno in half lengthwise and use a small spoon to scoop out and discard the seeds and membranes. Rinse briefly if you want milder heat and pat dry with paper towels.

Stuff the peppers

Pipe or spoon the cheese mixture into each jalapeno half, filling to slightly mounded level but not overflowing. Smooth the top with the back of a spoon.

Optional breadcrumb topping

If using panko, mix the panko with the grated parmesan in a small bowl. Lightly brush the tops of the stuffed jalapenos with olive oil, then evenly press or sprinkle the panko mixture on top of each stuffed pepper to create a golden, crunchy topping.

Bake

Arrange the stuffed jalapeno halves on the prepared rack or directly on the lined baking sheet. Bake in the preheated oven for 15–18 minutes, until the filling is bubbly and the jalapenos are tender-crisp. If using panko, you may broil for an additional 1–2 minutes at the end to crisp and brown the topping—watch carefully to avoid burning.

Remove the baking sheet from the oven and let the stuffed jalapenos rest for 3–5 minutes to firm up slightly. Transfer to a serving platter, sprinkle with chopped cilantro or parsley if using, and serve warm with lime wedges on the side for squeezing over the peppers.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for about 8–10 minutes or until warmed through and the topping is crisp.