Baked Goat Cheese Stuffed Jalapenos
Crispy-edged jalapeno halves filled with creamy goat cheese and thyme, finished under the broiler until golden. A crowd-pleasing appetizer with tangy cheese balanced by fresh lime and herb notes. Serve warm or at room temperature for parties, game day, or casual entertaining. This version uses a two-stage bake for tender peppers and a broil finish for textured tops without overcooking the delicate filling.
Ingredients
- 3 fresh jalapeno peppers, halved lengthwise
- 1 tablespoon goat cheese
- 1 tablespoon cream cheese, light
- 1 teaspoon dried thyme, crushed
- 2 teaspoons milk
- ¼ teaspoon lime juice
- Parmesan cheese, for topping
Instructions
- 1
Preheat oven to 350°F.
- 2
Halve jalapenos lengthwise. Remove seeds and membranes with a spoon and knife.
- 3
Place halves cut-side up on parchment paper on a baking sheet.
- 4
Bake for 10 minutes.
- 5
While peppers bake, mix goat cheese, cream cheese, thyme, milk, and lime juice until combined.
- 6
Remove peppers from oven and spoon filling into each half.
- 7
Sprinkle Parmesan over tops.
- 8
Bake for 10 minutes.
- 9
Switch oven to broil setting.
- 10
Broil 3 to 4 minutes until tops are golden brown, watching closely to prevent filling from spilling.
- 11
Cool slightly and serve warm or cold, garnished with fresh thyme if desired.
Tips
Line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup after broiling.
Watch the broiler closely in the final stage; peppers can brown quickly and filling may leak if overcooked.
Prepare the cheese mixture while peppers pre-bake to streamline timing and avoid overcooking.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a 325°F oven for 5 minutes.
Prepare filling and stuff peppers up to 4 hours ahead. Refrigerate covered. Add 2 to 3 minutes to baking time if baking from cold.
Serve warm immediately after broiling, or cool to room temperature. Pair with salsa, sour cream, or a light salad.
Common Mistakes
Do not skip the initial 10-minute bake; this softens peppers enough to hold filling without becoming mushy.
Do not leave broiler unattended; cheese and Parmesan brown quickly and filling spills if overcooked.
Do not over-stuff; filling should sit flush with the rim to prevent overflow during broiling.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze?
Yes. Assemble peppers, wrap individually in foil, and freeze up to 2 months. Bake from frozen, adding 5 to 10 minutes to initial bake. Skip the broil step if filling is not fully heated.
What if my jalapenos are very large or small?
Adjust bake time: larger peppers may need 12 to 15 minutes initially; smaller ones 8 minutes. Broil time remains the same. Watch closely the first time to calibrate for your oven.
How long do these keep after cooking?
Refrigerate in an airtight container up to 3 days. Eat cold straight from the fridge or reheat gently in a 325°F oven for 5 minutes. Do not microwave, as filling can become grainy.