Beef and Cheese Stuffed Jalapeños


Beef and Cheese Stuffed Jalapenos

These Beef & Cheese Stuffed Jalapeños are super easy to make and guaranteed to be a hit. With just 6 ingredients, you can throw them together and then just heat them up 20 minutes before it’s time to serve them. Make them with fresh jalapeños, making sure to adjust how many you use depending on the size of the peppers.

In this case, I used the largest jalapeños I could find – they were each about 6 inches long and much bigger than typical jalapeños. I like to leave the stems on; you can use them as handles for popping them in your mouth and it also makes them look more like peppers. Of course, some are curved. Naturally, the bigger the jalapeños, the more filling they’ll hold and the fewer peppers you’ll need. It’s also faster to stuff them with bigger peppers. Otherwise, size doesn’t really matter. The filling is just a matter of cooking up ground beef with seasonings and stirring in the cream cheese. It’s amazing how yummy this simple combination is. It seems so simple, but it’s really a killer combination. Note you can also assemble these ahead of time, put them in the fridge, and then pop them in the oven 20 minutes before serving.  That’s makes it very easy to serve at get togethers.

This is so easy and so scrumptious, you’ll make it again and again. Hope you like it!


Beef and Cheese Stuffed Jalapeños
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Southwestern
Serves: 8 servings
  • 10 large or about 20 small jalapeños
  • 1 lb ground beef
  • 1 package taco seasoning (1 oz)
  • ½ tsp beef bouillon, optional
  • 8 oz cream cheese, room temperature
  • 1 cup shredded sharp cheddar cheese
  • Smoked paprika
  1. Preheat oven to 375 degrees.
  2. Slice the jalapeños lengthwise in half and remove the seeds and veins.
  3. Brown the beef in a skillet, breaking it into crumbles with a fork and adding the taco seasoning and beef bouillon as it cooks. Drain off excess fat.
  4. Stir in the cream cheese so it melts in with the beef.
  5. With a large spoon, fill each pepper half with the meat mixture and arrange in a glass baking dish.
  6. Spread the shredded cheese evenly over the stuffed peppers, and evenly sprinkle with paprika. Bake for 20 minutes and serve.


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