Red Jalapeño Peppers Stuffed with Cream Cheese & Feta
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 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…😀
– Quick Pickled Mushrooms
– Bread & Butter Pickles
– Tartar Sauce
– Homemade Mayonnaise
– Thai Yellow Curry Paste
– Chili Oil
– 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 & Feta
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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 tips & tricks
- 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.
- Cover and transfer to the fridge for 48 hours before serving.
Notes
Don't forget to rate and comment on this recipe!
Red jalapeño’s are called “Fresno” Chile peppers. Most grocery stores will have them during the summer into fall.
Not necessary… Fresno is fruitier and spicier than Red Jalapeño and yes Red Jalapeño peppers do exist
Great recipe, however I wasn’t a fan with how heavy the oil was (mouth feel). We used 1/2 olive and 1/2 mazola oil. Any suggestions to thin out the oil?
Good morning Jocelyne!
The reason why I don’t use olive oil is for the reason you described – “heavy in the mouth”. I use grapeseed oil or avocado oil both of which are “lighter oils”. Like yourself, olive oil gives that heaviness that is not really appealing. If you want to transfer your jalapeño peppers, drain them very well in a colander and then transfer them into one of the two oils I suggested. Thank you and have a great day!
Where did you find the red jalapeño ?
I found them at Fred Meyer. I know they can be hard to find but they are usually available during the summer months
I bought Jalepeno for growing and they are all turning red, never really had the happen before, may be because we had cooler nights than usual this year. (?)
Most people will pick them when they’re green but if you left them longer, this is when they turn red 🌶. They won’t get “hotter” and are still enjoyable! However, if you let them too long on the vine after turning red, their color will turn darker red almost burgundy which is an indication they’re overripe and can be rotten. Enjoy your day Kathryn🌞