Stuffed Jalapenos with Smoked Gouda and Pineapple

Stuffed Jalapenos with Smoked Gouda and Pineapple


"This is a great appetizer for any BBQ or grilled meal. I always make them camping. I looked through many recipes, and finally decided on this. I love the sweetness of the pineapple and the slight smoky flavor of the gouda. You can also dice jalapeno to add to the cheese mix. "

Ingredients 1 h 10 m {{adjustedServings}} servings 128 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose).
  3. Mix together the cream cheese, Gouda cheese, bacon 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 a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 minutes.
Tips & Tricks
All about Jalapenos

Meet the pepper that brings the heat to so many delicious dishes.

Stuffed Peppers My Way

These roasted green bell peppers are stuffed with a savory feta and rice mixture.


  • Cook's Note
  • Adjust the number of jalapenos depending on their size. This recipe will stuff 12 large or 24 small peppers.
  • To hold the peppers upright, I use a foil bread pan 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 cleanup easy. Just throw them away after cooking. I also have a jalapeno rack I got at a store, but the foil is way easier and will accommodate various sized jalapenos.
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Reviews 16

  1. 18 Ratings


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!


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!


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.