Quick, easy, and delicious, these Peanut Butter Stuffed Jalapeños are a great snack to serve at your next party.
A great friend at work excitedly came up to me the other day to tell me about this appetizer he had at his favorite Mexican restaurant in New York City. He described these jalapeños that had been stuffed with peanut butter and then roasted. He told me I had to try and make them. At first, I was a little hesitant, peanut butter, and Jalapeños? It just sounded weird. But curiosity got the better of me. I did some research, and sure enough, it’s a thing.
These peanut butter stuffed Jalapeños are a great surprise! The peanut butter helps cut the heat of the peppers, and the combination actually makes one delicious appetizer. Even if you don’t like spicy, you will be surprised how mild they are. Roasting the peppers helps break down the capsaicin in the skin, reducing the pepper’s heat while giving it a sweet and smoky flavor.
With just 2 ingredients and very little prep time, you can whip them up very quickly. You don’t need any special equipment or hard to find ingredients. If you have a grill, you could grill them instead of baking them. But keep in mind the peanut butter might ooze out. Use use a dish that will keep the peanut butter contained.
I used chunky peanut butter to give these delicious zippy bites a bit of a crunch, but you can easily use smooth peanut butter if you want.
These Peanut butter stuffed Jalapeños are great served with some shots of tequila and some guacamole or just as a quick snack when you want something fun and different.
- 6 Jalapeños peppers
- ½ cup peanut butter chunky or smooth
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Preheat oven to 350°
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Cut off the tops and slice the Jalapeños in half lengthwise. Deseed and pull out any veins you can from the inside of the peppers. It is easy if you use a spoon. Hint: make sure you wash your hands thoroughly after handling the peppers!
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Spoon enough peanut butter to fill the cavities of each half of the deseeded Jalapeños peppers. Do not overfill, the peanut butter will ooze out as it bakes. Or place the peanut butter into a small plastic bag, cut off the end and pipe enough peanut butter to fill each half pepper.
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Place the peppers into a lightly oiled baking dish and cover with foil.
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Bake for 30 minutes.
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Uncover and bake an additional 4 minutes to lightly brown the tops.
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Let cool briefly to firm up the peanut butter.
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Serve warm or room temperature.
