Best Jalapenos Stuffed With Peanut Butter Recipes

PEANUT BUTTER JALAPENO POPPERS

Steps:

• Stir jalapenos, cheese, peanut butter, chutney and Cajun seasoning in medium bowl until blended. Shape into 1/2-inch round balls.
• Place egg, flour and breadcrumbs into three separate small bowls. Coat each ball in flour, then egg and breadcrumbs. Chill on baking sheet 1 hour.
• Heat 2 inches oil to 350 degrees F in a 6-quart saucepan. Fry poppers 1 1/2-2 minutes each or until golden brown. Drain on paper towel. Season with salt.
• Combine sour cream and chives. Serve with poppers.

THESE AREN'T GROSS STUFFED JALAPENOS WITH PEANUT BUTTER!

Steps:

• Cut jalapenos in half, but not through the stem end, leaving jalapenos attached at the stem.
• Trying to keep them together as best as you can, remove seeds and membranes.
• If you're sensitive to peppers, you may want to wear gloves for this step.
• With a knife or small spoon fill jalapenos with peanut butter.
• Gently forming them back into jalapeno shape.
• Chill for 1 hour.

BACON-WRAPPED PEANUT BUTTER JALAPENOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill each jalapeno half with peanut butter; wrap jalapeno with half slice of bacon, and secure with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
• Bake in the preheated oven until the bacon is dark brown, about 25 minutes.

THAI PEANUT STUFFED JALAPEñOS

Steps:

• With small sharp knife, cut each chile in half, leaving stem on one of the halves. Scoop out seeds; rinse chiles. Drain, cut side down, on paper towel.
• Meanwhile, place cream cheese in resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag; set aside. In small bowl, mix peanut butter and brown sugar. Spoon mixture into another resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag.
• Squeeze bag containing cream cheese to fill each chile half with about 1/2 teaspoon cream cheese; repeat with peanut butter mixture. Dip surface of peanut butter into chopped peanuts. Arrange stuffed jalapeños on platter; serve at room temperature.

PEANUT BUTTER STUFFED JALAPENO'S

Steps:

• 1. Preheat oven to 350 degrees F
• 2. Cut jalapeno's in half. Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
• 3. Bake in the preheated oven until the bacon is dark brown, about 25 minutes.

JALAPENOS STUFFED WITH PEANUT BUTTER

Steps:

• Slice the pickled jalapeños in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
• Using a knife or spoon, remove the seeds and ribs under running water.
• Pack the halves with peanut butter, press together, and arrange on a serving plate.
• Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeño.
• A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.

BREADED JALAPEñOS

Steps:

• In a 6-quart saucepan, combine jalapeños, vinegar and 2 cups water and bring to a boil. Reduce heat to low and simmer until jalapeños are tender but not soft, 15 to 20 minutes depending on size. Drain and rinse with cold water. Using a small knife, make a slit along the side of each jalapeño. Keeping jalapeños as intact as possible, carefully remove and discard stems and seeds.
• Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeño, pressing the opening closed. (Do not overlap edges.)
• Spread flour in a wide shallow bowl and roll filled jalapeños to coat them well, roll in egg, then roll in bread crumbs. Set aside on a plate.
• In a large skillet, add enough oil to come about 3/4 inch up the side. Place over medium-high heat until oil is shimmering. Working in batches, fry jalapeños until well browned and crisp on the undersides, 1 to 2 minutes. Turn and brown the other side. Transfer to paper towels to drain. Serve hot.