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!
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.