Cream Cheese Stuffed Peppers – jalapeño peppers are stuffed with a savory cream cheese filling, then topped with a crispy panko crust. These delicious appetizers never last long!

Mouthwatering appetizer recipes  like Corn Dip, Chili Cheese Fries, and these Cream Cheese Stuffed Peppers are the perfect starter for any meal, or to enjoy all on their own! 

cream cheese stuffed peppers on a sheet pan

I absolutely love jalapeño peppers.

In fact, anytime we eat out, I’m automatically inclined to order just about anything if it has jalapeño peppers in it. I just love their spicy, smoky flavor.

filled jalapeños on a plate with ranch dressing

Fried jalapeño poppers are one of those weaknesses when we eat out. I don’t like to make them at home because I’m not a fan of deep frying, but this baked version is perfection in its own right.

These cream cheese stuffed peppers still get a crispy finish from the panko topping without all the grease from deep frying. And the flavors are so SO good!

Ingredients for Cream Cheese Stuffed Peppers

  • fresh jalapeños
  • cream cheese
  • cooked bacon
  • cheddar cheese
  • seasoned panko breadcrumbs
  • butter
  • green onions
  • garlic
  • salt + pepper

ingredients laid out to make stuffed jalapeños

How to Make Cream Cheese Stuffed Peppers – Step by Step

Step 1: Preheat Oven

Preheat the oven to 400 degrees and lightly spray a baking sheet with cooking spray and set aside. 

Step 2: Slice Jalapeños

Slice each jalapeño down the middle and remove the seeds and membranes. I like to wear disposable kitchen gloves for this step, but it’s not mandatory. Just be sure not to touch your eyes or face during this step and wash your hands thoroughly afterwards.

sliced jalapeños on a cutting board

Step 3: Make the filling

In a large bowl, combine the cream cheese, bacon, cheddar cheese, ¼ cup panko, 1 tablespoon melted butter, sliced green onions, minced garlic, salt, and pepper and mix until well incorporated.

a bowl of cream cheese, shredded cheese, bacon, and green onions

Step 4: Fill jalapeños 

Stuff each jalapeño with the cheese mixture and set them on the prepared baking sheet.

Step 5: Make the topping

In a small bowl, combine the remaining ¼ cup and 2 tablespoons panko and 1 tablespoon melted butter and mix well. Top the cream cheese stuffed peppers with the buttered panko.

cream cheese stuffed peppers on a sheet pan

Step 6: Bake and Serve

Place the baking sheet in the oven and bake for 20 minutes or until the tops of the jalapeños are golden. Serve warm with your choice of dip or dressing. Ranch is our favorite!

stuffed jalapeño peppers on a white plate

Tips and Notes

  • Use gloves: I like to use disposable gloves when working with a lot of jalapeños or other peppers that have some heat. If you don’t have gloves, just be sure not to touch your face or eyes when slicing the peppers or removing the seeds and membranes. The oils from the peppers can burn, and it will hurt!
  • Using different peppers: mini sweet peppers are a great substitution for jalapeño peppers in this recipe, especially if you need a milder option.
  •  Making ahead: you can definitely make these cream cheese stuffed peppers in advance. Just prepare as directed through step 4 and store in the fridge for up to 2 days. When you’re ready to bake, remove from the fridge and continue with step 5. 

cream cheese stuffed peppers on a sheet pan

Can You Freeze Jalapeño Poppers?

Yes! Freeze the prepared jalapeños in a single layer on a cookie sheet until fully frozen and hard. After that point you can put them in a freezer ziplock bag all together since they won’t stick. When you’re ready to bake the cream cheese stuffed peppers, preheat the oven to 450 and bake the frozen peppers for 20-25 minutes.

More Handheld Appetizers You Might Enjoy!

cream cheese stuffed peppers on a sheet pan
5 from 3 ratings

Cream Cheese Stuffed Peppers

Yield: 24
Prep Time: 12 mins
Cook Time: 20 mins
Total Time: 32 mins
Cream Cheese Stuffed Peppers - jalapeño peppers are stuffed with a savory cream cheese filling, then topped with a crispy panko crust. These delicious appetizers never last long!

Ingredients

  • 12 fresh jalapeño peppers, sliced in half lengthwise, seeds and membranes removed
  • 8 ounces cream cheese, softened
  • 6-8 slices cooked bacon, chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup + 2 Tablespoons seasoned Panko breadcrumbs, divided
  • 2 Tablespoons butter, divided
  • 2 Tablespoons green onions, chopped (plus more for garnish)
  • 2 cloves garlic, minced
  • salt and pepper, to taste

Instructions
 

  • Preheat the oven to 400 degrees and lightly spray a baking sheet with cooking spray and set aside.
  • Slice each jalapeño down the middle and remove the seeds and membranes. I like to wear disposable kitchen gloves for this step, but it's not mandatory. Just be sure not to touch your eyes or face during this step and wash your hands thoroughly afterwards.
  • In a large bowl, combine the cream cheese, bacon, cheddar cheese, ¼ cup panko, 1 tablespoon melted butter, sliced green onions, minced garlic, salt, and pepper and mix until well incorporated.
  • Stuff each jalapeño with the cheese mixture and set them on the prepared baking sheet.
  • In a small bowl, combine the remaining ¼ cup and 2 tablespoons panko and 1 tablespoon melted butter and mix well. Top each jalapeño with the buttered panko.
  • Place the baking sheet in the oven and bake for 20 minutes or until the tops of the jalapeños are golden. Serve warm with your choice of dip or dressing. Ranch is our favorite!

Notes

  • Use gloves: I like to use disposable gloves when working with a lot of jalapeños or other peppers that have some heat. If you don't have gloves, just be sure not to touch your face or eyes when slicing the peppers or removing the seeds and membranes. The oils from the peppers can burn, and it will hurt!
  • Using different peppers: mini sweet peppers are a great substitution for jalapeño peppers in this recipe, especially if you need a milder option.
  •  Making ahead: you can definitely make these cream cheese stuffed peppers in advance. Just prepare as directed through step 4 and store in the fridge for up to 2 days. When you're ready to bake, remove from the fridge and continue with step 5. 
  • Freezing:Freeze the prepared jalapeños in a single layer on a cookie sheet until fully frozen and hard. After that point you can put them in a freezer ziplock bag all together since they won't stick. When you're ready to bake the cream cheese stuffed peppers, preheat the oven to 450 and bake the frozen peppers for 20-25 minutes.
Cuisine: American
Course: Appetizer
Calories: 80kcal, Carbohydrates: 2g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 123mg, Potassium: 54mg, Fiber: 1g, Sugar: 1g, Vitamin A: 285IU, Vitamin C: 8mg, Calcium: 48mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.