I’ve made these stuffed jalapeños for so many family get-togethers and parties that I stopped measuring years ago. I mix the filling, adjust it until it tastes the way I like, and stuff the peppers. People often ask for the recipe… so it was time to put some measurements on paper.
The filling is creamy, salty, crunchy, and just a little sharp. The pecans may seem a bit weird (at least that’s what I’ve heard), but I promise they’re part of what makes these peppers stand out! I like the texture and richness they add.
These are best served cold, straight from the refrigerator, so you can make them ahead and pull them out when you’re ready to serve.
Step by Step Stuffed Jalapeños
Prep the peppers
Did you know that hotter growing temperatures can produce hotter jalapeños? It’s one reason peppers from earlier crops can be milder than the ones you get in July. Those hotter peppers can also irritate your skin, so grab some gloves before you start prepping.
- Start by halving the peppers and removing the seeds and inner membrane. This will help reduce the bitterness peppers can have and ensure they aren’t too hot.
- Next soak the fresh peppers in ice water for 20 – 30 minutes. This helps mellow some of the heat without completely removing the jalapeño flavor. I also think it helps cut the bitterness of the pepper even more. Truth be told, I don’t really like jalapeños on their own all that much, because I don’t love the flavor. But I do love these, and I think soaking makes a big difference.
- OR… If you are using pickled peppers in place of the fresh, rinse them rather than soaking. Place them in a colander and rinse with cool water to help remove any residual “can” taste.
- While the peppers are soaking mix the filling. The peppers should be ready to stuff once that is ready.
- Drain/dry the water off the peppers. Rest them cut side down on a paper towel or clean kitchen towel to get off the excess water. You can also blot off the water with a towel if you need to.
Fingers burning after cutting the peppers?
If you’ve ever cut jalapeños without gloves, you may already know how uncomfortable your hands can get. And you definitely don’t want to rub your eyes!
The culprit is capsaicin, the compound that gives peppers their heat. Plain water doesn’t remove it well, so wash your hands thoroughly with dish soap (I use Dawn) to help lift it off your skin. You can also try soaking your hands in milk if the burning is uncomfortable.
Next time, grab the gloves before you start… it’s easier to prevent the burning than deal with it afterward.
Make the Filling
- Chop the green onions I like using the whites and greens but this is a personal preference. Feel free to use just the greens, just the whites, or simply use chives in place of the onions. It really is up to you.
- Check and chop the pecans. Check the grooves for any remaining bits of shell before chopping. Those can give your filling a very unpleasant texture! I like chopping the pecans by hand because a food processor or hand chopper gets them a little too fine for my liking.
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Mix the bacon, cheddar, pecans, and green onions. Full disclosure… I never measure this recipe. The amounts below give you a starting point, but I adjust the proportions based on what I like best. I want to notice the crunch of the green onions and pecans, and I like plenty of bacon flavor.
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Add the mayonnaise a little at a time. Once the other ingredients are proportioned to your liking, add just enough mayo to hold everything together without making the filling too heavy. The bottom-left photo shows my mixture with the mayo added, so you can see I don’t use much.
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Fill your peppers. You can use a spoon, but I find it easier to use my fingers to pack the filling into each pepper. Keep your gloves on for this part, too.
Leftover filling?
Like I said, I never measure this recipe, and I like to have plenty of filling to stuff my peppers really well. So I often have some left over. When that happens, I serve it on its own with a side of Club Crackers.
Call in the Cleaning Crew
Filling these peppers can be a bit messy (or maybe that’s just me LOL!). If a few crumbs fall to the floor, my pups Toony and Remy are great at cleaning up after me. Don’t judge… I swear it was just a few crumbs and no peppers!
Variations & Substitutions
Cheese
Sharp cheddar is my favorite for this recipe, but I’ve experimented with other cheeses over the years. Medium or mild cheddar works well if you prefer less of that sharp bite. If you love it, go with extra sharp.
I’ve also made these with smoked Gouda and swapped the pecans for smoked almonds. That combination gave the peppers a fabulous smoky flavor. It really comes down to what tastes good to you.
Bacon
You can cook and chop your own bacon, but I like keeping these simple and usually use real bacon bits. We typically have Costco’s Kirkland bacon bits on hand, though I’ve used other brands too.
Just skip the imitation bacon bits, as they don’t give the filling the same texture.
Green Onions or Chives?
My sister loves to use chives, which work great, but I love the extra bit of flavor and texture green onions add.
I use both the greens and the whites. Either option works well, so use whichever you like best.
Nuts
My daddy’s hobby is cracking pecans, so I almost always have an abundance of fresh south Texas pecans. Needless to say, they’re my go-to for this recipe.
I’ve experimented with other nuts over the years, and some work better than others. If pecans aren’t available, my next pick is almonds. I like the texture they add, and smoked almonds bring a nice flavor too. Cashews work in a pinch, but they aren’t my favorite. The filling feels a bit too creamy when I use them.
A coworker years ago used toasted walnuts in hers. Those were okay, if you like walnuts. My suggestion is to experiment with the nuts you like and have available until you find your favorite combination.
Mayo
Mayonnaise the ingredient that holds all the others together. You don’t need much, and often those eating these peppers won’t even taste the mayo.
I typically use Helmann’s mayo for these, but if I really want to do something extra special I use my homemade mayonnaise.
It literally takes a minute to make and makes the filling extra rich and creamy.
Serve these peppers cold
Most stuffed jalapeño recipes are baked, but these are meant to be served cold. The filling stays creamy, the peppers stay crisp, and a little time in the refrigerator lets the flavors come together. I actually think these taste better after they’ve chilled for a while, which makes them a great appetizer to prepare ahead.
Quick Tips & Substitutions
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Fresh or pickled peppers: Fresh jalapeños give you more crunch, while pickled jalapeños are softer and tangier.
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Choose your cheese: I love sharp cheddar here, but mild, medium, or extra sharp works too. Smoked Gouda is great paired with smoked almonds.
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Swap the nuts: Pecans are my go-to, with almonds my next choice. Cashews work in a pinch, but make the filling softer and creamier.
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Green onions or chives: I love the extra flavor and crunch of green onions, but chives work well too.
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Go easy on the mayo: Add just enough to hold the filling together. Store-bought works great, or use my homemade mayonnaise for an extra rich and creamy filling.
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Make them ahead: Prepare these a few hours before serving and keep them refrigerated. I think they taste even better after some time to chill.
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Use the leftover filling: Serve it cold with Club Crackers.
Cold Stuffed Jalapeños with Bacon & Pecans (No-Bake)
Ingredients
- 12 fresh jalapeños halved lengthwise and seeded
- 1 cup shredded sharp cheddar cheese
- 1/3 cup REAL bacon bits
- 3 green onions chopped
- 1/3 cup chopped pecans
- 1/4 cup mayonnaise
Instructions
- Prep the peppers. Wear gloves, slice the jalapeños in half lengthwise, and remove the seeds and inner membranes.
- Soak the fresh peppers. Place the halves in ice water for 20–30 minutes. If using pickled jalapeños, rinse them in a colander with cool water instead.
- Mix the filling. While the peppers soak or drain, combine the cheddar, bacon bits, green onions, and chopped pecans. Adjust the proportions to your liking.
- Add the mayonnaise. Stir it in a little at a time, using just enough to hold the filling together. You may not need the full amount.
- Dry the peppers. Drain and rest them cut-side down on a paper towel or clean kitchen towel. Blot away any remaining water.
- Fill the peppers. Spoon the mixture into each half, gently pressing it into place. I find it easier to use my fingers, keeping my gloves on.
- Refrigerate and serve cold. Cover and chill until ready to serve. I think these taste even better when made a few hours ahead.
Notes
- I never measure when making these, so use the amounts as a starting point. I like plenty of bacon flavor and enough green onions and pecans to notice their crunch.
- I find soaking helps mellow the fresh peppers’ heat and bitterness, but the heat can still vary.
- Chives work well in place of green onions, and almonds can replace the pecans.
- For a smoky variation, try smoked Gouda with smoked almonds.
- Serve any leftover filling cold with Club Crackers,