Creamy Garlic and Feta Jalapeño Peppers

Creamy Garlic and Feta Jalapeno Peppers


Jalapeños are stuffed with a creamy mixture of greek yogurt, sautéed onions and garlic, feta cheese and freshly chopped parsley; then baked and served hot.



Creamy Garlic and Feta Jalapeño Peppers

Ingredients                                Makes: 10-12 Jalapeños (depending on size)
10-12 jalapeños
1 tbsp extra-virgin olive oil
2 garlic cloves minced
3 tbsp onion, minced
1/2 cup greek yogurt
1/4 cup feta cheese crumbled
1/4 cup fresh parsley, finely chopped
Sea salt to taste

Preheat the oven to 375 degrees F.

Sauté onion and garlic. Mince the onion and garlic. In a small non-stick pan or skillet over medium-low heat add extra-virgin olive oil and the minced onion and garlic. Sauté the onion and garlic for about 5 minutes stirring frequently to avoid burning. When the onion has become translucent and the garlic is fragrant remove from heat and set aside.

Prepare creamy filling for jalapeños. De-stem the parsley and finely chop. In a medium sized bowl combine the greek yogurt, crumbled feta cheese, chopped parsley and the sautéed onions and garlic.

Prepare jalapeños. Slice the peppers lengthwise just above the stem to create a boat that can now be stuffed with the filling preparation. With a butter knife fill the peppers with the creamy filling. Arrange the peppers on a baking sheet allowing a little space in-between the peppers.

Bake the peppers. Bake the peppers in the preheated oven for 18-22 minutes, or until the peppers have softened and the tops are lightly browned. Serve hot.

Note: Greek yogurt is necessary to ensure the filling is thick and will not spill out of the peppers. If only regular plain yogurt is available, greek yogurt can be made by straining the regular yogurt using cheese cloth and a colander.

To make 1/2 cup of greek yogurt, strain 3/4 cup of regular plain yogurt by placing the yogurt in a colander lined with cheese cloth and allowing the water to drip out into a bowl placed under the colander for at least two hours. The longer the yogurt is strained, the thicker it will become.

Recipe shared by: J. Marshall

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