Stuffed Jalapenos with Smoked Gouda and Pineapple

    Stuffed Jalapenos with Smoked Gouda and Pineapple

    Recipe photo: Stuffed Jalapenos with Smoked Gouda and Pineapple
    1

    Stuffed Jalapenos with Smoked Gouda and Pineapple

    (20)
    1hr10min


    18 people made this

    About this recipe: These are great for a party. The sweetness of the pineapple balances out the spiciness of the jalapeno chilli pepper. It's worth going to the effort of finding fresh jalapenos! Most supermarkets carry packs of chilli peppers which could work if they are big enough.

    Ingredients
    Serves: 12 

    • 12 fresh jalapeno peppers
    • 225g cream cheese, softened
    • 170g Gouda cheese, grated
    • 1 tablespoon bacon flavour bits
    • 125g crushed pineapple in natural juice, drained and juice reserved

    Method
    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Cut a slice off the stem end of each pepper, and use a sharp knife to scoop out the veins and seeds from the peppers. Tip: wear plastic disposable gloves and avoid touching your eyes or nose to prevent irritation from the seeds.
    3. Mix together the cream cheese, Gouda cheese, bacon flavour bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.
    4. Place several disposable foil trays upside down on a baking tray (see notes for more tips). Stand the peppers, stem sides up on the trays, and bake until the peppers are softened and the filling is hot and bubbly, about 30 to 45 minutes.

    Note

    Adjust the number of jalapenos depending on their size. This recipe will stuff 12 large or 24 small peppers.

    Note

    To hold the peppers upright, I use a foil disposable tray and cut X's in the bottom, place upside down, and press the jalapenos into each hole. I can usually get 6 to 8 in each. It makes cleaning up easier!

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (17)

    by
    24

    Fantastic! I cut the peppers in half lengthwise, roasted for about 20 min. before stuffing then cooked at recommended temp for about 20-25 min. Flavor is amazing---best stuffed jalapenos I've ever made!  -  02 Jan 2011  (Review from Allrecipes US | Canada)

    by
    20

    These were SUPER! We cooked them on our new primo grill. It really helped to have the jalapeno stand to keep them standing upright as pictured in my photo. Thanks Lance-- I will be making these again soon!  -  07 Mar 2010  (Review from Allrecipes US | Canada)

    by
    13

    These were great, although I will be making some changes the next time I make them. I was surprised at how crunchy the jalapenos were--not necessarily a bad thing, but I think next time I will cook them for longer or precook the jalapenos. The filling seemed a little thick and I couldn't taste the pineapple as much as I was hoping to, so next time I will add more than 1/2 a cup. We used small jalapenos and ended up making a T-cut along the side (where the top of the T is at the base of the stem) because we didn't think we could get all the seeds out just by slicing off the top. I think it worked well--we could hold the jalapenos by the stem to eat them.  -  12 Mar 2010  (Review from Allrecipes US | Canada)

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