Baked Jalapeño Poppers


  • 12 jalapeño peppers
  • 1 8-ounce block cream cheese
  • 4 scallions, thinly sliced (both green and white parts)
  • 1 cup shredded Monterey jack cheese
  • Salt and ground black pepper


Preheat oven to 350ºF.

Slice a small portion of the side off each pepper, from stem to tip, to expose the seeds and create a boat. (Don’t cut them in half — you want them to hold more filling!) Remove and discard the seeds. Finely chop the slices that you cut off each pepper.

In a medium-size mixing bowl, combine the chopped up pepper, cream cheese, scallions, cheese, some salt and pepper.

Make an instant pastry bag by spooning the mixture into a plastic re-sealable bag and squishing it into one of the bottom corners. Snip off a triangle from the bottom of the bag and fill the cavity of each pepper with the filling. Arrange the filled peppers in a casserole dish.

Bake the peppers until softened and warmed through, about 30 minutes.

Tip: If you have extra filling left, this is excellent to set aside and use as a bagel spread.

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