Stuffed Jalapeños

5 from 1 vote

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These Stuffed Jalapeños are my mom’s very accidental creation. She had some extra mixture left over from making eggplant rolls and the idea struck! The combination of mozzarella, ricotta and parmigiana are absolutely 😋 drool-worthy. These were absolutely the most delicious 🌶️ jalapeños I have ever had and I knew I couldn’t keep them a secret for much longer. If you are a lover of jalapeños, you will go to heaven and back with this recipe.

Why You’ll Love Stuffed Jalapeños

These are just like jalapeno poppers, Mediterranean-style! The Stuffed Jalapeños are the perfect little bite with the best combination of flavors: creamy and tangy ricotta, salty parm and melty mozzarella. The 🔥 kick from the jalapeños is cooled down by all the creamy cheese. The 🍅 tomato sauce brightens it all up with just the right amount of sweetness. Perfect for game day, as a side dish or fun party appetizer!

How to Prepare Stuffed Jalapeños

🔥 Start by preheating your oven to 400F (200C).

🔪 Meanwhile, wash and cut the ends of the jalapeños and discard the seeds with a knife or a spoon.

🧑‍🍳 Use a rotary cheese grater to grate your parmesan and a box grater to grate the mozzarella.

🥣 Now, to a separate bowl add the ricotta, parm, egg, salt and then mix together.

🍅 Take a baking dish and add marinara sauce to cover the bottom (we used our own homemade sauce but you can use any store bought like Rao’s)

🥄 Take each jalapeño and with a tiny spoon or a piping bag add ricotta mixture to each one making sure you push it down gently.

🌶️ Add them all to your baking dish, then top with more marinara and some mozzarella.

🌡️ Lastly, bake at 400F (200C) for 35-40 minutes or until nice and melted and the peppers are soft but still have a bite to them. Enjoy.

Nonna’s Tip 🫑

If you can’t handle any heat, then stuff mini bell peppers instead of jalapeños.

Stuffed Jalapenos

Variations and Substitutions for Stuffed Jalapeños

  1. You can leave out the 🥚 egg if you are intolerant.
  2. Feel free to use any 🍅 marinara like Rao’s which is clean in ingredients. I use my homemade Italian Tomato Sauce.
  3. Sometimes I like to add fresh herbs, such as 🌿 basil or parsley, to the filling mixture.
  4. If you can’t handle any heat then stuff mini 🫑 bell peppers instead of jalapeños.

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Common Questions

can I make this recipe even if I don’t like spice?

For some people, simply removing the seeds and inner membranes in the Stuffed Jalapeños is enough. If you can’t handle any spice at all (or serving to children), simply use mini bell peppers instead of jalapeños.

What type of marinara do you use in these Stuffed Jalapeños?

I always use my family’s homemade Italian Tomato Sauce. If you don’t have homemade sauce, select a jarred variety that uses minimal, clean ingredients, such as Rao’s.

What type of parmesan cheese do you use?

I buy the highest quality Parmigiano Reggiano I can. It will always taste better than the canned or pre-grated options. I like to grate it myself using this cheese grater.

How do you stuff the peppers without making a mess?

Once you get the hang of it, you can fill these Stuffed Jalapeños with a little espresso spoon. Otherwise, for the most precision, I like to put the mixture into a piping bag and squeeze the filling into each pepper that way.

can I make this recipe dairy-free?

I think you would absolutely be able to swap in your favorite non-dairy cheeses into this recipe, however, try to choose creamier cheeses that will melt in the oven nicely.

Stuffed Jalapenos

Stuffed Jalapeños

These are just like jalapeno poppers, Mediterranean-style! The Stuffed Jalapeños are the perfect little bite with the best combination of flavors: creamy and tangy ricotta, salty parm and melty mozzarella.
5 from 1 vote
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Servings: 4
Author: The Modern Nonna

Ingredients 

  • 14 jalapeños, seeded
  • ¾ cup ricotta
  • 1 egg, can leave out
  • salt to taste
  • ½ cup grated parmigiano
  • 1 cup marinara, or as much as you like
  • ½ cup grated mozzarella, or as much as you like

Instructions 

  • Preheat oven to 400F (200C). Wash and cut the ends of the jalapeños and discard the seeds with a knife or a spoon but be gentle. In a separate bowl add the ricotta, grated parm, egg, dash of salt and mix.
  • Take a small pan (we used 8 x 8) and add marinara sauce to cover the bottom (we used our own homemade sugo/sauce but you can use any store bought like Rao’s)
  • Take each jalapeño and with a tiny spoon or a piping bag add ricotta mixture to each one making sure you push it down gently.
  • Add them all to your baking dish, top with more marinara and some grated mozzarella.
  • Bake at 400F (200C) for 35-40 minutes or until nice and melted and the peppers are soft but also have a bite to them. Enjoy.

Video

Nutrition

Calories: 217kcal, Carbohydrates: 8g, Protein: 15g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 84mg, Sodium: 1510mg, Potassium: 369mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1616IU, Vitamin C: 10mg, Calcium: 342mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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