Description
This Classic Ground Turkey Stuffed Jalapeno Peppers recipe combines spicy jalapenos with a creamy and flavorful filling of cream cheese, mayonnaise, Mexican cheese, and seasoned ground turkey. Perfect as a savory appetizer or a tasty snack, these stuffed peppers are baked to perfection for a deliciously cheesy and mildly spicy treat.
Ingredients
Scale
Jalapeno Peppers
- 16 jalapenos, halved lengthwise and seeds removed
Filling
- 16 oz cream cheese (Philadelphia recommended for smooth texture)
- 1/2 cup mayonnaise (Hellmann’s preferred for richness)
- 12 oz Mexican cheese, shredded
- 1.5 tbsp chili powder
- 1 tsp red pepper flakes
- 3/4 tsp cumin
- 3/4 tsp cayenne pepper
- 3/4 tsp salt
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 lb ground turkey, browned and crumbled into small pieces
Instructions
- Prepare the Jalapenos: Halve each jalapeno lengthwise and carefully remove all seeds and membranes to reduce heat, then set aside.
- Brown the Turkey: In a skillet over medium heat, cook the ground turkey until fully browned and crumbled into small pieces. Drain excess fat if necessary.
- Make the Filling: In a mixing bowl, combine the softened cream cheese, mayonnaise, and shredded Mexican cheese. Add chili powder, red pepper flakes, cumin, cayenne pepper, salt, oregano, black pepper, and smoked paprika, then mix well. Fold in the browned ground turkey until fully incorporated.
- Stuff the Jalapenos: Spoon the turkey and cheese mixture generously into each jalapeno half, pressing down slightly to fill completely.
- Bake: Place the stuffed jalapenos on a baking sheet lined with parchment paper or lightly greased. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese mixture is bubbly and slightly golden on top.
- Serve: Remove from oven and let cool for a few minutes before serving. Enjoy them warm as an appetizer or snack.
Notes
- For extra crispiness, broil the peppers for the last 2 minutes, but watch closely to prevent burning.
- Adjust the heat level by leaving some of the jalapeno seeds if you prefer spicier peppers.
- Use a food processor to shred the cheese finely if you want a smoother filling texture.
- Leftover filling can be used as a dip with chips or vegetables.
- This recipe can be made ahead and refrigerated; reheat in the oven before serving.
