Stuffed Jalapeño Peppers with Goat Cheese and Sun-dried Tomatoes

Jalapeño Peppers

The jalapeño pepper plants I have growing in my backyard have been offering up an abundant harvest this summer, and though regular readers know I use a lot of hot peppers in my cooking, I have so many that I decided to make stuffed jalapeño peppers. On the rare occasion I dine out at a restaurant offering jalapeño poppers, I virtually never fail to order them. But not until now have I attempted to make my own version with some of my favorite flavors. Expect to spend some time in the kitchen if you make these, but they are totally worth the fuss. This batch was baked in the oven, but you can also broil the stuffed peppers or deep-fry them. I served them with the simple tomato salsa I made yesterday. I would suggest puréeing the salsa because it works better as a dipping sauce for the peppers.

Stuffed Jalapeño Peppers with Goat Cheese and Sun-dried Tomatoes

Stuffed Jalapeno Peppers with Goat CheeseStuffed Jalapeño Peppers with Goat Cheese and Sun-Dried Tomatoes
Recipe by
Cuisine: Mexican
Published on September 4, 2007

Fresh jalapeños stuffed with a creamy and tangy goat cheese and sun-dried tomato filling and baked in a spiced cornmeal coating — a great snack, light lunch, or appetizer for a Mexican dinner

Preparation: 25 minutes
Cooking time: 15 to 20 minutes

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  • 4 to 5 sun-dried tomatoes
  • 1/2 cup soft unripened goat cheese (5 1/2 oz or 150 g)
  • 2 tablespoons fresh parsley, chopped
  • pinch of sea salt
  • pinch of cayenne
  • 10 to 12 large jalapeños
  • 2 eggs
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1 teaspoon paprika
  • Soak the sun-dried tomatoes in warm water for 15 to 20 minutes. Drain and finely chop. Combine in a small bowl with the goat cheese, parsley, salt and cayenne.

  • Meanwhile, prepare the jalapeños. Make a lengthwise slit in each pepper, leaving the stem on. Carefully remove the seeds with a knife or small spoon. Using a small spoon or a piping bag (or a homemade piping bag pictured here), fill each pepper with the goat cheese filling.

  • Preheat an oven to 350°F and grease a baking pan or sheet. In a small bowl, lightly beat the eggs. Combine the cornmeal, flour and paprika in another small bowl. Roll each stuffed pepper in the eggs, then roll the peppers in the cornmeal-flour mixture to coat. Again dip the pepper in the egg, and again roll in the cornmeal-flour mixture.

  • Transfer the finished peppers to the prepared baking pan or sheet and bake for 15 to 20 minutes or until the coatings are lightly browned. Serve hot or warm with salsa or sour cream.

Makes 12 stuffed peppers

Stuffed Jalapeño Peppers with Goat Cheese and Sun-dried Tomatoes


Sara said...

Oh wow, those look amazing! I'm adding this recipe to my list.

Lisa Turner said...

Thanks for dropping by Sara. The poppers turned out better than I even imagined. Enjoy!

Padma said...

Wish I could get an inside view of those stuffed Jalapenos.....will surely have to try this once...amazing and u have such a lovely patch..

Lisa Turner said...


You are right! I should have included a picture of the inside. Very creamy and delicious. I hope you enjoy them.

Jacqueline Meldrum said...

My chilli peppers should be ready to use soon, so I will definitely try out this recipe! They looked verily tasty!

Lisa Turner said...

Let me know how you like the recipe Holler. I was very pleased with it, but sad now, as they are all gone!

Anonymous said...

Those look amazing, a far cry from the 'poppers' bar food!

aargee said...

This is my first visit to your blog. You have got a very nice blog. I had been looking for variety of soups and I find a lot of them here. Thanks for sharing such wonderful recipes.

Lisa Turner said...

Thanks for dropping by aargee! I hope you enjoy my recipes.