Total Time
Prep 6 mins
Cook 7 mins

I have always loved jalapeno poppers so i tried to come up with as many combo's as possible.A couple of tips. 1 when making this simple dish NEVER ever touch your eyes. 2 the longer they cook the less spicy.


  1. preheat over to 350.
  2. cut tops off the peppers and clean all seeds out.
  3. mix cream cheese and chedder cheese.
  4. stuff the peppers with the mixed cheeses.
  5. place foil over cookie sheet then place prepared peppers on foil do not wrap.
  6. when oven is ready, bake at 350 for 7 min or when cheese starts to melt.
  7. leave in longer for a more mild flavor.
Most Helpful

I baked them longer because they were still crunchy and too spicy. They tasted great with the cheeses. Thanks mad man :) Made for Cookbook tag game

Boomette May 01, 2012

Had these morsels as part of 'appy' night, and they did not disappoint! I used the last of my jalapenos from the garden, and sprinkled a little cheddar on the tops of the peppers, before baking. They were really spicy too, as I left the seeds and stems in... (we like the heat!) This recipe is going in my 'easy and fresh from the garden' book! :) Thanks so much for sharing, mad man. Made for Fall PAC 2011.

alligirl October 17, 2011

Such a simple recipe and so wonderful. Using the foil is a definite plus. The peppers were lightly sprinkled with paprika before placing in the oven. It gave a very nice color to the finished product. Made for PAC Fall 2011.

PaulaG October 22, 2011