Red Jalapeño Peppers Stuffed with Cream Cheese and Feta
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I’m a cheese lover, so much in fact that my dear friend Richard from Toronto started calling me Minnie Mouse – that should tell you a lot. Since David and I have been together, he can’t believe how much cheese he has been eating. What can I say…? I love cheese!
 
When living in the GTA (Greater Toronto Area), I used to do most of my grocery shopping at St. Lawrence Market (I love that place and miss it a lot). Anyway, when I moved to British Columbia, I couldn’t find some of the “stuff” I used to buy often back East. When push comes to shove, I had to find solutions for many of my unsatisfied cravings.
 
One of them was Red Jalapeno Peppers Stuffed with Cream Cheese & Feta. This antipasto was absolutely delicious! Each time I was eating Pasta or just a Grilled Chicken Breast, I was eating those little guys along with my meal. As time went by without having them, I happened to come across some red jalapeño peppers and my first thought was to try making some just like the ones I used to buy back then.
 
On my first try, they were pretty good. I could’ve stopped right there but as my tastes have changed slightly during all these years (8 to be more specific), I wanted to add more flavor to them. Without being overwhelmed, I decided to mix a couple of cheeses together, add some spices to the recipe and see how it turned out. When I was done with these modifications, my Red Jalapeño Peppers Stuffed with Cream Cheese & Feta were perfect!
 
Now, I can seriously satisfy another of my cravings and make it even better. This Red Jalapeno Peppers Stuffed with Cream Cheese & Feta recipe is simple to make and absolutely delicious. Feel free to serve it along with whichever dish you like. When you have guests over, it’s also nice to serve these along with a nice platter of cured meats, cheese, olives and artichoke hearts as an appetizer. They keep well in the refrigerator for more than 2 weeks. When they’re all gone, don’t throw the oil away… use it for cooking.
Bon Appétit!
 
Check out these other great condiment recipes…
Bread & Butter Pickles
Tartar Sauce
Homemade Mayonnaise
Sweet & Savory Homemade Ketchup
Pomegranate Molasses
Homemade Tzatziki Sauce
and for even more condiment recipes, click on this link… Recipe Category • Condiments
 

 
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Red Jalapeño Peppers Stuffed with Cream Cheese and Feta

Red Jalapeño Peppers Stuffed with Cream Cheese & Feta

Red Jalapeno Peppers Stuffed with Cream Cheese & Feta is a great condiment to serve with pasta, chicken or with a cold meat/cheese tray!
5 from 5 votes
Servings 12 peppers

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Prep Time 25 minutes
Cook Time 5 minutes
Passive Time 2 days
Total Time 2 days 30 minutes

Ingredients
  

  • 12 large red jalapeño peppers, top cut off, seeded and ribs removed Footnote
  • 4 cups water, plus more to cover
  • 1/3 cup granulated sugar
  • 1/3 cup white vinegar
  • 1 package (8 oz.) light cream cheese, softened
  • 4 ounces feta cheese, crumbled
  • 1/4 tsp. Italian seasoning see Recipe
  • Olive oil, as needed (about ¼)
  • flavorless oil, such as canola, grapeseed, sunflower (about ¾) tips & tricks

Directions
 

  • In a large saucepan over medium heat, add water, sugar and vinegar. Stir until sugar is dissolved.
  • Add jalapeño peppers, cover with more water, increase the heat and bring to a boil.
  • Reduce the heat to medium and cook for 5 minutes.
  • Transfer the jalapeno peppers to a cutting board lined with paper towel; drain for 3 minutes. Put them on end so the interior drains as well.
  • While the peppers are draining: In a medium bowl, combine cream cheese, feta and Italian seasoning with a fork. Using an immersion blender, pulse until well mixed.
  • Transfer the cream cheese mixture into a piping bag or a large re-sealable plastic bag.
  • Place a pepper in a shot glass and fill it up. Transfer stuffed peppers to a container and top with about ¼ olive oil and ¾ grapeseed oil.
  • Cover and transfer to the fridge for 48 hours before serving.

Notes

Footnote: If you leave some ribs and seeds in, the stuffed pepper will have more heat.

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