Stuffed Jalapeno Peppers

These stuffed jalapenos use pickled peppers rather than fresh, which gives you a tangy, vinegary heat that’s more predictable and milder than raw jalapenos. Split lengthwise, seeded, and packed with a rich cream cheese filling, they’re a no-cook appetizer that goes straight from prep to fridge to table.

The filling is a blend of softened cream cheese, chopped boiled eggs, mayonnaise, finely chopped onion, and garlic salt. The boiled eggs add substance and a slight richness that pure cream cheese can’t deliver on its own. Mayo loosens the mixture just enough to pipe or spoon into the pepper halves without fighting it.

Chilling firms up the filling so the stuffed peppers hold together when picked up. These are classic party finger food with a Tex-Mex edge.

Kitchen Tips

• Use whole pickled jalapenos, not pre-sliced. You need intact halves to hold the filling.
• Remove all veins and seeds from the pepper halves for a milder bite. Leave a few seeds in if you like more heat.
• Soften the cream cheese fully at room temperature before mixing. Cold cream cheese leaves lumps that won’t smooth out.
• Chill for at least an hour before serving so the filling sets firm enough to handle.

Variations

• Wrap each stuffed half in a strip of bacon and bake at 375°F (190°C) for 15-20 minutes for a hot version.
• Add shredded cheddar cheese to the filling for a richer, sharper flavor.
• Use fresh jalapenos instead of pickled, roasting them briefly to soften before stuffing.