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Prepare using PHILADELPHIA Neufchatel Cheese.
To serve as stuffed jalapeño halves instead of the stuffed whole peppers, cut peppers lengthwise in half; scrape out seeds and veins. Fill peppers with cheese mixture, then coat and refrigerate as directed. Cook, in batches, in hot oil as directed, reducing the cook time to 1 to 2 min. or until golden brown.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I actually have not tried this recipe, but I have my own recipe which is similar. However, I mix grated cheese and cream cheese (no bacon) and dip in beaten egg then roll in panko. If I extra peppers in my garden, I prepare them as if to cook and place them in a single layer on a cookie sheet and freeze, then place them in freezer bags. I also do banana peppers this way and they are awesome. I plan to try this recipe.
Awesome! I grow my peppers so this was a breeze for me. I am also freezing some to see how yummmmy they will be.
The filling was great..Did not try the crackers as coating but tried fish fry, bread crumbs, and double dipped in both but when put in the skillet the coating came right off =/. I instead cut the peppers as small little bite sized poppers. Not too hopeful about making again anytime soon but maybe sometime in the future. Again very good, just have to get the coating to stick.