stuffed hot peppers recipe
The Best stuffed hot peppers recipe
What I really appreciate about this recipe is how balanced it is. The peppers themselves are packed with vitamins and fiber, and when you stuff them with lean protein like ground turkey or chicken, along with whole grains and fresh herbs, you’re getting a meal that’s both satisfying and nutritious. Plus, it’s a great way to use up any leftovers in the fridge, which is always a win in my book. My family loves them so much that I’ve started making a double batch just to have extras for lunches during the week. It’s one of those simple, no-fuss dishes that just works every time.
Cheesy Stuffed Hot Peppers
Spicy jalapeño peppers stuffed with a creamy cheese and sausage filling, baked to perfection. This dish is perfect as an appetizer or a flavorful side for any meal.
🥘Ingredients
- 8 large jalapeño peppers (or other hot peppers of choice)
- 1 tbsp olive oil
- 1/2 lb (225g) ground sausage (mild or spicy)
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 cup breadcrumbs
- 1 tbsp melted butter
- 1 tbsp chopped fresh parsley
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. -
2
Cut the tops off the jalapeño peppers and remove the seeds and membranes. Brush the peppers lightly with olive oil and set aside. -
3
In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain excess fat and set aside to cool slightly. -
4
In a mixing bowl, combine the cooked sausage, cream cheese, cheddar cheese, Parmesan cheese, garlic powder, onion powder, black pepper, and salt. Mix until well combined. -
5
Spoon the cheese and sausage mixture into each jalapeño pepper, pressing down gently to fill them completely. -
6
In a small bowl, mix the breadcrumbs, melted butter, and chopped parsley. Sprinkle this topping over the stuffed peppers. -
7
Place the stuffed peppers on the prepared baking sheet and bake for 20-25 minutes, or until the peppers are tender and the filling is golden and bubbly. -
8
Let the peppers cool for 5 minutes before serving. Enjoy warm!
🔧Equipment
- Cutting board
- Knife
- Mixing bowl
- Skillet
- Baking sheet
- Parchment paper
- Spoon or small scoop
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cheesy Stuffed Hot Peppers Works
❓ Frequently Asked Questions About Cheesy Stuffed Hot Peppers
1. What type of peppers work best for stuffed hot peppers?
The best peppers for stuffing are firm, thick-walled varieties like jalapeños, poblanos, or banana peppers. Jalapeños are popular for their heat and size, while poblanos offer a milder flavor and larger cavity for more filling. If you prefer extra spice, serranos or habaneros work too, but they’re smaller and may require careful handling.
2. Can I make stuffed hot peppers ahead of time?
Yes! You can prepare stuffed peppers up to a day in advance. Assemble them, cover tightly, and refrigerate until ready to bake. If baking from cold, add 5–10 extra minutes to the cooking time. For longer storage, freeze uncooked stuffed peppers on a tray before transferring to a bag—bake from frozen, adding 15–20 minutes to the recipe time.
3. What’s the best way to reduce the heat if the peppers are too spicy?
To mellow the heat, remove all seeds and white membranes (where most capsaicin resides) before stuffing. Soaking the halved peppers in cold water or milk for 30 minutes can also help. Pairing the filling with cooling ingredients like cream cheese, sour cream, or cheese (e.g., cheddar or Monterey Jack) will balance the spice. Serving with a side of yogurt or avocado dip can further neutralize the burn.
4. How do I prevent the peppers from becoming mushy when baking?
To keep peppers firm, avoid overstuffing them, as excess filling can steam the peppers instead of crisping them. Pre-bake the peppers at 375°F (190°C) for 5–10 minutes before stuffing to soften slightly without turning mushy. Bake on a wire rack or parchment-lined tray to allow air circulation, and avoid covering them with foil, which traps moisture.
5. Can I air-fry stuffed hot peppers instead of baking them?
Absolutely! Air-frying gives stuffed peppers a crispier texture. Preheat the air fryer to 375°F (190°C) and cook for 8–12 minutes, depending on the size of the peppers. Check frequently to prevent burning, and lightly spray or brush the peppers with oil for extra crispiness. For even cooking, arrange them in a single layer without overcrowding the basket.
