Three Cheese Stuffed Jalapeños

Stuffed Jalapeños with mozzarella, ricotta and parmigiana. Are you drooling yet? Me too! These are my mom’s very accidental creation as she randomly decided to stuff jalapeños when she had extra ricotta mixture from the eggplant rolls she was making years ago. They 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.

Three cheese stuffed jalapeños by the modern nonna three cheese stuffed jalapeños

Three Cheese Stuffed Jalapeños

Themodernnonnathemodernnonna
No ratings yet

Ingredients
  

  • 14 Jalapeños seeded
  • 3/4-1 cup ricotta
  • 1 egg or leave it out
  • salt to taste
  • ½ cup grated parmigiano
  • 1-1.5 cups marinara or as much as you like
  • ½ cup mozzarella or as much as you like

Instructions
 

  • Pre-heat oven to 400F. 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, parm, egg, dash of salt and mix.
  • Take a small pan (we used 8 by 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 mozzarella.
  • Bake at 400F for 35-40 minutes or until nice and melted and the peppers are soft but also have a bite to them. Enjoy.

Notes

You can leave out the egg if you are intolerant. Feel free to use any marinara like Rao’s which is clean in ingredients. You are more than welcome to add basil to the ricotta but it’s up to you. If you can’t handle any heat then stuff mini bell peppers instead. Good quality Parmigiano reggiano is always best so please try to use the good stuff and grate it yourself.
Tried this recipe?Let us know how it was!
If you love one of my recipes, please leave a review. It would mean so much to me if you did. Thank you for being here and bringing me into your kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

On Key

Recent Posts

Orzo Pasta Salad

There’s a secret to making the most refreshing summertime orzo pasta salad! My secret ingredient is freshly squeezed orange juice. The orange juice gives this

Read More »

Pickled Onions

Making pickled onions is easier than you think. Did you know you only need one ingredient and 2 minutes of time to make the BEST

Read More »