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cream cheese stuffed peppers on a sheet pan

Cream Cheese Stuffed Peppers

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!
Course Appetizer
Cuisine American
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 24
Calories 80kcal


  • 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


  • 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!


  • 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.


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