Stuffed Jalapeno Peppers, About to Go Into the Oven
When I had to give up gluten and wheat, I knew very well what one of my most painful losses would be – Jalapeno Poppers from Arby’s. I’ve been addicted to them since they first came out.
Truth is, I was always beyond obsessed with Arby’s in every way possible – unfortunately I haven’t been able to eat at one for over a year and a half (they’re surprisingly one of the worst restaurants at providing gluten free options).
Anyway, I’ve now come up with a couple of ways to satisfy my cravings. I could conceivably fry stuffed jalapeno peppers, using gluten free flour and cornmeal – and they’d be fantastic – but my favorite way to satisfy that delicious cream cheese meets jalapeno heat craving is simply to bake them.
It’s easy, delicious, and much healthier than frying them.
Jalapenos and Sargento Medium Asiago “Tastings”
This isn’t any sort of product placement or plug, I just simply LOVE Sargento’s “Tastings” and highly recommend them. They’re the ideal size for keeping on hand in the refrigerator. I always use them up without any being wasted. I always have Asiago and Parmesan in the fridge and mix it up with other varieties as well.
I also list Philadelphia Cream Cheese in the ingredients below – again, I’m not trying to sound like a commercial. It’s simply one of the brands I’m insanely loyal to.
These stuffed jalapeno peppers make delicious appetizers and would be beautiful for game day, Christmas, or any time you want a little pop and personality with your meal.
Gluten Free Stuffed Jalapeno Peppers
12 large Jalapenos
4 oz Philadelphia Cream Cheese, softened
4 oz grated Parmesan, Asiago, or Romano cheese (each works beautifully)
2 TBS chopped Italian Parsley
Salt and Pepper to taste
- Pre-Heat oven to 425 degrees.
- Going lengthwise (top to bottom, the length of each pepper) – slice off the top quarter of each jalapeno. Scrape out the seeds. You’re making little vessels that you’ll fill with the cheese mixture.
- Finely chop up the removed thirds from six of the peppers (use all of them if you can take the heat!).
- In a mixing bowl, combine: the reserved chopped pepper, cream cheese, grated Asiago (or Parmesan or Romano) cheese, finely chopped parsley, and salt/pepper.
- Fill the peppers with the cheese mixture and arrange on a baking sheet. As you can see in the picture at the top, I use Parchment Paper Pre-Cut Baking Sheets (something I’ve fallen completely in love with – they make clean up SO much easier) – but you can certainly make these without parchment paper.
- Bake 15 minutes.
I served mine with Sweet Chili Sauce and never regretted the decision for a single second. However, they are outrageously delicious on their own and don’t require any sauce.
Stuffed Jalapeno Peppers, About to Go Into My Mouth!