Vegetarian (baked-not-fried) Stuffed Jalapenos

After yesterday’s visit to the farmers’ market, I realized that I had purchased entirely too many jalapeno peppers.  I’ve always been a fan of broiling them stuffed with cream cheese and wrapped in bacon, but today I wanted a meat-free alternative.  I headed to the kitchen and through this together.

Vegetarian (baked-not-fried) Stuffed Jalapenos

12 of the largest jalapenos you can find

2  c  fresh spinach

2  c  shredded cheddar cheese

2/3  c  black beans

3  green onions

1/2  tsp  chicken fajita seasoning

2/3  c  sour cream

3/4  c  bread crumbs

1/2  c  corn meal

3  eggs, beaten

Preheat to 375.

Wilt your spinach in a skillet with a few tablespoons of water and then chop it up.

Toss it in with your shredded cheese.

And dump in your black beans.

Slice up and add your onions.

Add your seasoning.

You can use whatever seasoning you like, but this is what I use.  I use it because it’s extra fancy, of course.  Or maybe because it’s cheap and the kids like it in their quesadillas, so I keep it on hand.  Either way.

Plop in the sour cream.

Mix that well and put it aside while you prepare your peppers.  The ones I got at the market were enormous, so if yours are smaller you may need more than a dozen to accomodate all the filling.

Look at the size of this thing!

Cut off the stems and slice the peppers in half.

Scoop out the pulp and seeds and discard.  Stuff each pepper half with the filling you’ve prepared.

Now, you can bake these as is or you can add a light breading. If you opt for the breading, mix your bread crumbs and corn meal in one small bowl.  In another, you’ll have your 3 beaten eggs.

Spoon the egg over each pepper.

Transfer each pepper to the bread crumb/corn meal mixture and spoon that over the pepper, as well.  Shake off excess crumbs and place on cookie sheet that is either covered in parchment or sprayed with cooking spray.

Bake for 10-12 minutes at 375.

The cheesey mixture will leak a bit unless you choose to bread them more heavily.  I like them being mess, ooey and gooey, though. Yum, yum, yum!  Lots of peppery crunch filled with flavorful goodness.



Spinach Cream Sauce
Stuffed Mushrooms


  1. Sara says

    YUUUUUUUUUUUUUMY! I will borrow this recipe! I stuffed peppers last weekend (Noa loves them)but I use cream cheese and bacon which of course is a no-no for someone going vegetarian! Good for you!

  2. Matt says

    Yum. I added in a few dashes of liquid smoke and an ear of roasted fresh corn and halved the cheese. Thx for the recipe!

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