Stuffed Jalapeños

These Stuffed Jalapeños are our mom’s very accidental creation. She had some extra mixture left over from making eggplant rolls and the idea struck! The combination of mozzarella ricotta and parmigiana are drool-worthy. These were the most jalapeños we have ever had and we knew we couldn’t keep them a secret for much longer. If you are a lover of jalapeños, you will go to heaven and back with this recipe.

What stands out

These are just like jalapeno poppers, Mediterranean-style! The Stuffed Jalapeños are the little bite with the best combination of flavors: creamy and tangy ricotta, salty parm and melty mozzarella. The kick from the jalapeños is cooled down by all the creamy cheese. The tomato sauce brightens it all up with just the right amount of sweetness. suited to game day, as a side dish or fun party appetizer!

How to Prepare

Start by preheating your oven to 400F (200C).

Meanwhile, wash and cut the ends of the jalapeños and discard the seeds with a knife or a spoon.

Use a rotary cheese grater to grate your parmesan and a box grater to grate the mozzarella.

Now, to a separate bowl add the ricotta, parm, egg salt and then mix together.

Take a baking dish and add marinara sauce to cover the bottom (we used our own homemade sauce but you can use any store bought like Rao’s)

Take each jalapeño and with a tiny spoon or a piping bag add ricotta mixture to each one making sure you push it down gently.

Add them all to your baking dish, then top with more marinara and some mozzarella.

Lastly, bake at 400F (200C) for 35-40 minutes or until nice and melted and the peppers are soft but still have a bite to them. Enjoy.

Kitchen tip

If you can’t handle any heat then stuff mini bell peppers instead of jalapeños.

Swaps

1. You can leave out the egg if you are intolerant.
2. Feel free to use any marinara like Rao’s which is clean in ingredients. We use our homemade Italian Tomato Sauce.
3. Sometimes we like to add fresh herbs such as basil or parsley, to the filling mixture.
4. If you can’t handle any heat then stuff mini bell peppers instead of jalapeños.

Serve it with

• Serve these Stuffed Jalapeños game-day style with Garlic Parmesan Wings nachos and pizza.
• Serve these as a fun side dish along with your main protein such as baked Baked Parmesan Chicken.
• As an appetizer along with our Creamy Coconut Shrim p a cheeseboard and Calamari.

Questions

can we make this recipe even if we don’t like spice?

For some people, removing the seeds and inner membranes in the Stuffed Jalapeños is enough. If you can’t handle any spice at all (or serving to children), use mini bell peppers instead of jalapeños.

What type of marinara do you use in these Stuffed Jalapeños?

We always use our family’s homemade a strong Italian Tomato Sauce. If you don’t have homemade sauce, select a jarred variety that uses minimal, clean ingredients, such as mark Rao’s.

What type of parmesan cheese do you use?

We buy the highest quality Parmigiano Reggiano we can. It will always taste better than the canned or pre-grated options. We like to grate it myself using this mark cheese grater.

How do you stuff the peppers without making a mess?

Once you get the hang of it, you can fill these Stuffed Jalapeños with a little espresso spoon. Otherwise, for the most precision, we like to put the mixture into a mark piping bag and squeeze the filling into each pepper that way.

can we make this recipe dairy-free?

We think you would be able to swap in your favorite non-dairy cheeses into this recipe, however, try to choose creamier cheeses that will melt in the oven nicely.

Ingredients

Makes 4 servings

• 14 jalapeños, seeded
• ¾ cup ricotta
• 1 egg, can leave out
• salt to taste
• ½ cup grated parmigiano
• 1 cup marinara, or as much as you like
• ½ cup grated mozzarella, or as much as you like

Equipment

• Nakiri Knife
• Cutting Board
• Mixing Bowls
• 8 x 8 Baking Dish
• Piping Bag
• Rao's
• Redmond Real Salt
• Box Grater
• Rotary Grater

Method

1. Preheat oven to 400F (200C). Wash and cut the ends of the jalapeños and discard the seeds with a knife or a spoon but be gentle. In a separate bowl add the ricotta, grated parm, egg, dash of salt and mix.
2. Take a small pan (we used 8 x 8) and add marinara sauce to cover the bottom (we used our own homemade sugo/sauce but you can use any store bought like Rao’s)
3. Take each jalapeño and with a tiny spoon or a piping bag add ricotta mixture to each one making sure you push it down gently.
4. Add them all to your baking dish, top with more marinara and some grated mozzarella.
5. Bake at 400F (200C) for 35-40 minutes or until nice and melted and the peppers are soft but also have a bite to them. Enjoy.