Baked Cream Cheese Stuffed Jalapeños with Cheddar
Spicy jalapeño peppers filled with a rich cream cheese and cheddar mixture, seasoned with garlic, onion powder, and smoked paprika. These crowd-pleasing appetizers balance creamy indulgence with moderate heat, perfect for game day, parties, or casual gatherings. The combination of two cheeses creates an extra creamy filling that mellows the jalapeño's bite while maintaining authentic pepper flavor.
Ingredients
Instructions
- 1
Preheat oven and line baking sheet with parchment paper or lightly grease
- 2
Combine softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, pepper, and chopped green onions in mixing bowl until well combined
- 3
Spoon cheese mixture evenly into halved jalapeño peppers
- 4
Arrange filled jalapeños on baking sheet and bake until peppers are tender and cheese is melted and slightly golden
- 5
Let sit for a few minutes before serving
Tips
Wear gloves when handling jalapeños to prevent burning your hands and eyes.
For milder heat, choose larger jalapeños and remove all white membranes completely.
Let peppers cool slightly before serving as the cheese filling will be very hot.
Good to Know
Refrigerate covered up to 3 days. Reheat in oven at 350°F until warmed through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed.
Serve warm as appetizers with ranch or blue cheese dressing for dipping.
Common Mistakes
Don't skip removing seeds and membranes or peppers will be too spicy.
Use softened cream cheese to avoid lumpy filling texture.
Let cool briefly before serving to avoid burning mouths with hot filling.
Substitutions
Dairy-Free Swaps
General Alternatives
no heat
FAQ
Can I make these less spicy?
Yes, remove all seeds and white membranes completely, or substitute mini bell peppers for a mild version that kids will enjoy.
What if I don't have smoked paprika?
Regular paprika works fine, or try chili powder for different flavor. You can also omit it entirely without major impact.
How long do these keep in the fridge?
Store covered in refrigerator up to 3 days. Reheat in oven at 350°F until warmed through for best texture.