Stuffed Jalapenos with Smoked Gouda and Pineapple

Stuffed Jalapenos with Smoked Gouda and Pineapple

15 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
LANCE
Recipe by  LANCE

“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. ”

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Ingredients

Adjust Servings

Original recipe yields 12 stuffed peppers

Directions

  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.

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Reviews (15)

Rate This Recipe
SLS73
22

SLS73

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!

JAN
17

JAN

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!

Sarahbeth.510
13

Sarahbeth.510

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 128 cal
  • 6%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 3.3 g
  • 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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