![close up view of Four Cheese Stuffed Jalapeños next to red sauce in a white bowl](https://cdn.statically.io/img/www.allrecipes.com/thmb/EiWxffyT67JteU_Y5HPZH3zZ9SA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/861824-four-cheese-stuffed-jalapenos-Pam-Ziegler-Lutz-4x3-1-dae4ed2a7f75471b85a5343608a92b7d.jpg)
Ingredients
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8 jalapeno peppers, halved lengthwise and seeded
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1 (8 ounce) package cream cheese, softened
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¼ cup grated Parmesan cheese
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¼ cup shredded Cheddar cheese
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¼ cup crumbled feta cheese
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2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon cayenne pepper
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¼ teaspoon chili powder
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¼ teaspoon garlic powder
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeño peppers, cover, and steam until slightly tender, about 5 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
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Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
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Arrange jalapeño peppers on the prepared baking sheet. Spoon cheese mixture into each pepper.
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Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
Nutrition Facts (per serving)
300 | Calories |
27g | Fat |
5g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 300 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 17g | 85% |
Cholesterol 87mg | 29% |
Sodium 1046mg | 45% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 11g | 21% |
Vitamin C 13mg | 15% |
Calcium 237mg | 18% |
Iron 1mg | 7% |
Potassium 167mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.