Stuffed Jalapenos with Smoked Gouda and Pineapple

Stuffed Jalapenos with Smoked Gouda and Pineapple This is a great appetizer for any BBQ or grilled meal. I always make them camping. I looked through many recipes, and finally decided on this. I love the sweetness of the pineapple and the slight smoky flavor of the gouda. You can also dice jalapeno to add to the cheese mix.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 40 mins

    COOK : 30 mins

    TOTAL : 1 hr 10 mins

    SERVING : 12

    YIELD : 12 stuffed peppers

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose).

  • Mix together the cream cheese, Gouda cheese, bacon bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.

  • Place a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 minutes.

Per Serving: 128 calories; protein 5.4g; carbohydrates 3.3g; fat 10.6g; cholesterol 37.1mg; sodium 189.9mg. Adjust the number of jalapenos depending on their size. This recipe will stuff 12 large or 24 small peppers.