Gluten Free/ Sides & Snacks

Stuffed Jalapeño Peppers

I’ve made these before, but they are always so easy and such a treat to make, I decided to make them again today. They might be a great finger food/appetizer for any super bowl parties coming up!
The only downfall with making these is that the spice. can be a LITTLE INTENSE.  What I mean by that is that when you use your hands to cut, slice and scoop out the hot seeds…the oils get on your skin, and slowly spread wherever you touch (in this case, my fingers, my face and lips…).  If you don’t wash your hands well, your skin will slowly begin to BURN!  When baking, the oils can get in the air and make you cough like you have cayenne pepper in your throat (hehe I’m on and off still coughing because I was not careful when handling the jalapeños).


It reminds me of when I got PEPPER SPRAYED…which really did happen.

It was an accident actually…

I was going to school freshman year of college in Baltimore MD, but in a very bad part of the city.  We would continually get texts and emails from the college warning of us an attack on this corner, or a shooting happening on this side of the city, and sometimes we needed to be escorted back to our dorm by security.  Every night the police sirens went off all throughout the night, and even helicopters with spotlights came out by dusk to monitor drug trafficking and trouble.  So to keep myself and my parents at ease, I ordered a small pepper spray to carry around with me from class to class.  The first day I got it, I wanted to make sure it actually sprayed as it should (you know how some products say they work when they really don’t, so it was pretty important that this actually sprayed out instead of making a cloud if I ever had to use it).  So I faced it away from me, and sprayed.  And sure enough, it worked!…..until a gust of wind came RIGHT after I sprayed, and slowly the hot particles started to blow into my hair…which then brushed against my face, and my lips, and soon my entire face was red hot and burning.  I used milk to try to reduce the pain, but that certainly did not help as I heard it would!  Then I foolishly went in the shower thinking I would use soap to remove the oils in my pours…bad idea, it got Everywhere!!  In my eyes, up my nose, in my throat, I was tearing, spitting, snotting, it was disgusting and scary! I could not open my eyes, I dressed in the dark and went to bed with my eyes closed shut and slept, half laughing and half crying.  Hope I never have to go through that again!

So yes, just be careful when cutting jalapeños, they are hot, and the oils spread;)  To reduce the spice level when you eat these stuffed peppers, just rinse them off in water very well after scooping the insides out and before baking them.

Stuffed Jalapeño Peppers

Print Recipe
Serves: 3-4 Cooking Time: 20 Minutes


  • 4 Jalapeño Peppers
  • 8 Tbsps - Vegan Cream Cheese (I used the delicious Follow Your Heart Cream Cheese)
  • 1 tsp - Paprika
  • 1 tsp - Garlic Powder
  • 1 tsp - Onion Powder
  • 1 tsp - Dill Weed
  • 1 tsp - Celery Seed
  • Dash of Sea Salt and White Pepper



Warm your toaster oven to 400F.


Rinse, and slice your jalapeños length wise. Carefully, use a spoon to scoop out all of the insides. Be sure to remove every seed that is left unless you want it hot! Rinse the inside of the shell well under water if you really want the spice level low.


Mix all of your spices in with your cream cheese, and distribute evenly in each shell.


Bake for 20 minutes, or until the shells soften and the cream cheese begins to golden brown.


Remove and enjoy when cool to the touch!


Be sure to wash your hands after dealing with your peppers so you don't burn your skin from the oils!

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