Jalapeno stuffed feta cheese makes a delicious alternative to jalapeno poppers as well as being low carb and gluten free.
These jalapeno stuffed feta cheese appetisers are a hot, creamy salty delight in your mouth. Sprinkled with Parmesan cheese for a crunchy topping these are made to delight and tantalise your palette. They are so easy to make too. Mix up the topping, stuff and bake. As simple as that really.
As I went through the photos, my eyes connected to my stomach and it made a slight rumble. I really enjoyed these jalapeno stuffed feta treats and was happy I didn’t have to share them! They may be made for sharing but you will not want to. I could eat a batch all over again!
Jalapeno Stuffed Feta Cheese
One thing that I find about jalapenos is that their heat can vary from shop to shop. Although they may look the same green crunchy peppers when you bite into them the heat can suddenly be surprising. Normally I find them to be a pleasant heat. However, recently I had one batch that was a heat explosion in my mouth. It still didn’t deter me though as I ate my way through them.
If you are looking for a slightly different stuffed jalapeno recipe, then give these jalapeno stuffed feta peppers a try. For the meat eaters you could wrap bacon around them but first try them without. Then feel free to have a play around with the recipe.
Jalapeno Stuffed Feta Cheese
Ingredients
- 10 Jalapeno peppers
- 3 oz (84g) Cream cheese
- 4 oz (112g) Feta Cheese
- 2 tablespoons Parmesan cheese
- 2 tablespoons Parsley chopped
- ½ teaspoon Garlic powder optional
Instructions
- Pre-heat the oven to 220C/425F degrees.
- Cut the jalapeno peppers in half and scoop out the seeds and membranes.
- In a bowl mix the cream cheese with the feta until blended and smooth.
- Add the garlic powder and parsley and stir through.
- Spoon the cheese mixture into the jalapenos.
- Sprinkle with the Parmesan cheese.
- Place the jalapenos onto a parchment lined baking tray.
- Bake for 18-20 minutes.
Marlies
Excellent recipe. I add some grated Parmesan cheese to the filling as well, and if I make a larger batch, I add an egg to the filling too. Friend told me that makes it better, and it does. I don’t have any suggestions regarding dealing with leftovers. They may not all get eaten at the table, but by the time the kitchen is cleaned up, the remaining jalapenos seem to be gone as well.
Angela Coleby
Love the addition of the egg to the filling! I will try that!
Melanie
These look good and easy. Question - do you use feta crumbles or the block of feta?