Smoked Gouda and Apple Stuffed Jalapenos

By Your Market District Chefs

Serves: 8
Prep Time: 45 min.
Cook Time: 30 min.


Wearing food-safe gloves, cut about ¼-inch from tops of jalapeños and use a small paring knife to hollow out center, discarding the ribs and seeds; do not cut through flesh. 

Melt butter in a skillet over medium heat. Sauté onion, garlic and apple for 8-10 minutes until lightly browned. Remove from heat and stir in cream cheese until melted, then fold in shredded cheese and chives. Using a small spoon, stuff the center of each pepper with 1-2 tablespoons of mixture, pressing to fill; reserve remaining filling. Place stuffed peppers upright in jalapeño griller, inserting toothpicks through the top ⅓ of the pepper to keep peppers from falling through the holes. 

Preheat grill to medium heat (350°F). Place griller on the grates, cover and cook 20 minutes. Using grill mitts, transfer griller to a platter, top each pepper with remaining filling and return to grill for another 10-15 minutes or until cheese melts.

Chef's Tip: Visit our Housewares department to find a jalapeño griller!

Dietitian Tip: Casein is the protein in milk that helps to bind the spicy capsaicin oil in the peppers, so keep some milk handy — just in case!

PAIR WITH: Firesteed® Oregon Pinot Grigio

Nutritional Information (Per 2 peppers):

Calories 180, Fat 11g, Sat Fat 7g, Trans Fat 0g, Cholesterol 40mg, Sodium 240mg, Total Carbohydrate 13g, Fiber 2g, Sugars 8g, Protein 9g, Vitamin A 20% DV, Vitamin C 190% DV, Calcium 20% DV, Iron 6% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.