Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Wash the jalapeño peppers thoroughly and slice them in half lengthwise. Use a small spoon or a melon baller to carefully scoop out the seeds and membranes from each jalapeño half. For less heat, remove as much of the white pith as possible. Place the hollowed-out jalapeño halves on a baking sheet lined with parchment paper.12-15 Fresh Jalapeño Peppers
- In a medium skillet over medium heat, cook the ground beef until it is browned and crumbled. Drain off any excess grease.1 pound Ground Beef
- Add the finely chopped yellow onion to the skillet with the cooked beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant. Season generously with salt and freshly ground black pepper to taste. Remove the skillet from the heat.1/2 cup Yellow Onion, 2 cloves Garlic, 1 teaspoon Chili Powder, 1/2 teaspoon Cumin, 1/4 teaspoon Smoked Paprika, Salt, Freshly Ground Black Pepper
- In a small bowl, combine the softened cream cheese and shredded cheddar cheese. Mix them together until well combined and creamy. Add the cooked beef and onion mixture to the cream cheese and shredded cheese mixture. Stir until everything is thoroughly incorporated and you have a cohesive filling.4 ounces Cream Cheese, 1/2 cup Cheddar Cheese
- Spoon the beef and cheese filling evenly into each of the prepared jalapeño halves. Gently press the filling down to ensure it’s packed neatly.
- Place the baking sheet with the stuffed jalapeños into the preheated oven. Bake for 20-25 minutes, or until the jalapeños are tender and slightly softened, and the cheese filling is melted and bubbly with some light browning on top.
- Once baked, carefully remove the Beef Jalapeno Poppers from the oven. If desired, sprinkle with fresh chopped cilantro for a burst of freshness and color. Let them cool slightly before serving, as the filling will be very hot.2 tablespoons Fresh Cilantro
Notes
To store: Allow to cool completely, transfer to an airtight container and refrigerate for up to 3-4 days. To reheat: Oven/toaster oven at 350°F (175°C) for 8-10 minutes. For freezing: cool completely, freeze on a baking sheet, then transfer to a freezer-safe bag for up to 1-2 months. Reheat from frozen at 350°F (175°C) for 20-25 minutes.