appetizers, EAT, entrees, savory, sides, snacks
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Roasted Red Pepper Stuffed Jalapeños

Have I really been absent for three weeks? I think this is my longest hiatus since I started this blog. What a slacker.

So much has happened, I don’t even know where to start.

Let’s start with the photos you’re about a see. I finally invested in a big girl camera.  This one. And a nifty fifty lens. (Yeah, I’m already getting the DSLR lingo down. NBD.)  I’m super excited to bring you recipes that look as good as they taste.

These peppers were a product of a delicious appetizer my aunt made at Christmastime, when she stuffed jalapeños with sausage and cream cheese. I’m not gonna lie, they were absolutely delicious. But it’s no longer the holidays and I’m trying not to eat with flagrant disregard for calories, portions, or nutrition in general. Plus, we didn’t have any sausage defrosted.

A quick raid of what we had in the kitchen, and the brainchild of what you’re about to see what born. Like a popper but not fried. And definitely more nutritional value.


  • 6 Jalapenos, seeded and halved
  • 4oz Light Cream Cheese
  • ½ Cup Cheddar Cheese, shredded
  • ¼ Cup Quinoa, Cooked (measurement is dry grain)
  • 1 Red Bell Pepper, Roasted and skinned
  • 1 Shallot, minced
  • ½ tsp Olive Oil (for Sauteeing)
  • 1 Lime
  • 12 Sprig Cilantro Leaves

IMG_2695It should be noted that many photos were snapped by the brilliant Monica of ShareaBitofLove. She’s teaching me everything I know, and I’m definitely a work in progress. (Are we still talking about photography?)

Using a spoon, clean out the seeds and membrane, the culprit of the mouth numbing heat in the pepper. This will take it from 5 stars to 3 on the Chinese food menu scale.

IMG_2698IMG_2710Watch the chopped shallots sauté and long for the days of cooking with gas. (Just me?)

IMG_2722Mix together a filling of pureed roasted red peppers, cream cheese, cheddar, shallots, quinoa and spices.

IMG_2734Pipe the pretty pink cheesy goodness into the peppers. A ziploc with a corner cut or a pastry bag (if you’re fancy) will make quick work of a messy job.

IMG_2740A little more cheese and slivered roasted red pepper made for a pretty garnish. Plus chevron pattern is so in. Tim Gunn told me.

IMG_2752Line them up on a parchment lined baking sheet and cook at 400 for about 15 minutes, until the peppers are tender and the cheese is bubbly.

IMG_2756After a few delicious bites, we knew something was still missing.

IMG_2770If your palate agrees with ours, squeeze some lime over what hasn’t yet been devoured and garnish with a leaf of cilantro.

IMG_2785At about 60-70 calories a pepper (depending on the cheese you use and how big you stuff them) these are a diet savior and an assault of flavor. Just 4 and I was full from brunch until dinner. Enjoy.







This entry was posted in: appetizers, EAT, entrees, savory, sides, snacks


Hi, I'm The Ginger! Or Whitney, whichever you prefer. I'm in finance to pay the rent, but someday I'm hoping to find a way to make it through life as a self-taught chef, sundress designer and helicopter dog mom. I love to cook but don't do it enough. I hate to run but keep signing up for races. I'm a foodie with a shameful obsession with McDonald's. My sewing machine and piano are collecting too much dust. I'm trying to fix it one day at a time. Come on in, let's hang out.

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