Sauteed Stuffed Jalapenos

If you’re looking for a side dish with a major kick, you’ve got to try this Sauteed Stuffed Jalapenos recipe. Fresh jalapeno peppers are stuffed with a flavorful cream cheese mixture and lightly sauteed with onions and bell peppers. The beautiful medley of colors makes this dish a feast for the eyes!

Prep Time: 10 mins
Cook Time: 10 mins
Serves: 4


Jalapeno Peppers – 4 large, stems removed, slit on one side and deseeded (oil hands or use rubber gloves to protect hands)
Cream Cheese – 4 oz, at room temperature (hung curd (yogurt) can also be substituted)
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Cilantro (Coriander Leaves) – 1 Tbsp packed, chopped
Onion – 1/2 medium, cut into big squares
Red Bell Pepper – 1/2 Large, cut into big squares
Bread Crumbs – 2-3 Tbsp (as needed)
Oil – 1 Tbsp


1. In a mixing bowl, combine Cream Cheese, Salt, Roasted Cumin Powder, Garam Masala and Cilantro. Mix well.
2. Stuff Cream Cheese mixture into each Jalapeno Pepper.
3. Sprinkle Bread Crumbs over the cream cheese (to prevent the cheese from oozing out when heated) and squeeze the pepper sides together to seal it. Dip the exposed stem side into the bread crumbs to form a coating on top.
4. Heat Oil in a large skillet.
5. Add Onions and cook until lightly golden and translucent.
6. Add Bell Pepper and sprinkle a little salt. Mix well.
7. Add in the stuffed Jalapenos and let them cook so that they caramelize on all sides. Be gentle when turning so that the cream cheese does not ooze out. A little will ooze out — that’s ok.
8. Serve hot.

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0 thoughts on “Sauteed Stuffed Jalapenos

  1. Hi
    Can u reheat these in the microwave? Will the cream cheese come out? I want to prepare them ahead of time if possible

    1. Hi Vidhi,

      We have not tried it, but if you keep them upright, the cheese should not come out. We would suggest you try a small batch to experiment before you make it for a party.

  2. Hi hetal and anuja i love your site…if i need to cook
    something delicious i wl refer your site..and thanks a lot
    for sharing wonderful recipes and tips..can u please tell
    me how to make thirupathi laddus?if possible?

  3. Thank you for the recipe, the dish tastes good. However, my wife handled the jalapenos (around 10 of them) with bare hands, and her hands were burning the whole night. It would be good if you could put up a warning/guideline not to handle jalapenos with bare hands, and advise people to use rubber gloves.

  4. this recipe is new for me. Quite interesting. Would you mind if i ask you something….This pan is very very cute…where did you guys bought this and pls tell me how much is this….pls

    1. Hi Sha,

      The pan is made by Caphalon. Sorry, we bought it a long time back and don’t really remember what we paid for it.

  5. I want to try this recipe for a party I am hosting next week. Can I stuff the peppers ahead of time (6 hours before) and fry them just before the guest arrive? I love your website. You both make cooking so easy and fun that I have finally learnt to cook after being married for 15 years. Thank You!

    1. Hi Sue,

      We have never made it ahead of time and reheated it, but we don’t see any harm. You will probably want to be very very careful in trying to reheat. What we’d also suggest is that you stuff the jalapenos and the cook them ahead but caramelize the onions and the bell pepper last moment so they don’t get soggy.
      Have fun at your party!

  6. hi anuja and hetal,
    i really like u r site and your new receipes which u do here, thanks for sharing.

    i do make these, when i have people coming for dinner, but in slightly different way, i make it with potato stuffing, which we do for batatawada, some people do it with rice as well, and it tastes better with salad….

    anyway i thought i share my points with u…
    keep the good work.
    have a nice day
    nisha patel

    1. Hi Nisha,
      We used the potato filling for the Mirchi Bhajjis so though we’d show something different here, The other options are rice, paneer or hung yogurt.
      Thanks for the feedback 🙂

  7. hi ladies

    lovely recipe…. thanks by heart

    i hav silly question…

    what kind of grinder do u use to grind jeera, green chilies, garlic kind of things?

    thanks in advance

  8. i have question about ready made peeled garlic. are they milder then the fresh peeled one?
    how much milder?
    so freshly peeled are the better than other one?

    1. Hi Patel,
      Yes, fresh peeled garlic is far more flavorful than the already peeled garlic bought from the store. The method they use to peel the garlic is by soaking it in water for an extended period of time so the skin comes off easily. It is hard to say how much milder – the older it is the milder it becomes.

  9. I am SO glad I watched your video. I’ve bookmarked & printed many recipes for stuffed jalapenos, but never made them. Now after watching your video I feel the confidence to actually make them. I really like your spices for the cream cheese as well as addition of breadcrumbs. I also liked the addition of the onion & red pepper as well as the squeeze of lime! I can’t wait!

  10. 1) How about blanching jalapenos for 2 mins before stuffing them ? Will that help in reducing the cooking time & at the same time makes them not too soft & not too crunchy ?

    2) Also, instead of caramelising them on a skillet, can we bake them with some coating ??

    3) This are the steps for jalapeno poppers as well – (minus the cheddar cheese & flour coating & ofcourse frying 🙂 )

    Please comment on above 3 points.. I rather ask all my questions in one comment 🙂

    1. Hi Dimple,

      We found the crunch of the jalapenos a big plus in contrast to the gooey-ness of the cream cheese. But all of your suggestions are great and we are sure they will work great.

      Thanks for the feedback!

  11. hi Hetal & Anuja

    This recipe looks good will give it a try for easter.

    I am a great fan of yours, please post some cookies/muffins/cake recipes and how to decorate cake

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