Greek Yogurt and Cheddar Stuffed Jalapeños

Jalapeños used to intimidate me. After only trying the pickled variety as a kid, I was certain that I hated them. It wasn't until I realized exactly how much of the pepper was in my favorite salsa that I decided to get some courage and give them a try again. I tried a couple jalapeno recipes and have been sold on them ever since.

Recently I discovered a fantastic grocery store that carries all kinds of fresh, local produce, and found some peppers for right around $1 a pound. With an amazing deal like that, it was time to try something new with jalapeños.

My only mistake when diving into cooking with these was not wearing gloves.  I don't know what it was about these fresh peppers, but they were the spiciest jalapeños I've ever tried.  Upon first slicing them I didn't feel a thing with my hands, but within a couple minutes my hands were on fire.  This lasted for hours, and just so you know...the only thing that works is ice water.  I tried a plethora of remedies, from olive oil to vinegar to vaseline all the way to just scrubbing with soap and water.  The only remedy is time, and the only relief is ice.  Do yourself a favor and invest in some food preparation gloves!

I used a stuffed pepper recipe using Greek yogurt rather than cream cheese, cutting out the bacon since pork isn't my thing.

First, I sliced the top part with the stems off each pepper, then sliced them in half lengthwise.  I scooped the seeds out, then layed them open side up on a foil-lined pan.

I made the filling by mixing Greek yogurt, shredded cheddar cheese, salt, pepper, and a dash of chili powder together in a bowl until well combined.

I scooped the filling into each pepper and topped it off with some more cheese.

Next, I baked the peppers for 20 minutes, until the cheese was melted and the peppers were soft.  I didn't flip them over per the original recipe suggestion as I did not want to lose out on any filling.

Cheesy stuffed peppers were the final result.

As expected, these were quite spicy even after baking.  I passed on trying these out right away as my hands were quite uncomfortable after the capsaicin encounter, but my husband and father told me they were delicious.  I wouldn't mind testing out the fried jalapeño popper variety of stuffed peppers, but these are great for a fairly lean but indulgent treat. And yes, I have already picked up gloves for next time!

Greek Yogurt and Cheddar Stuffed Jalapeños Recipe


6 fresh jalapeños
1/2 cup Greek yogurt
1/4 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper


Preheat oven to 350 degrees F.  Slice stem off jalapeños, then slice in half lengthwise. Remove seeds from inside and discard.  Lay open side up in a baking sheet.  In a bowl, mix Greek yogurt, cheddar cheese, salt, and pepper together until combined.  Spoon into peppers, then top with some additional cheddar cheese. Bake for 20-25 minutes, until cheese is melted and peppers are soft.

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