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Every other week we get a produce basket from our local produce co-op. This is the only way I buy produce, but it does have a few surprises that will get thrown in—like every 3rd or 4th co-op we will come home with 20+ jalapeno peppers!?! That’s about 20 more than my mouth can handle, and for a while I would beg my mother-in-law (who is an amazing cook and will eat anything) to take them and use them. Then my husband decided to try his hand at jalapeno pepper poppers. Now when our produce baskets have jalapeno peppers, my older girls immediately request that he make them!
These can still be on the hot side, but don’t shy away yet—I’m not a fan of super spicy food and I love them. To take away some of the heat, you can dip them in ranch dressing. You could also get poblano peppers instead of jalapenos if you aren’t quite brave enough to tackle the jalapeno.
Note: These are super easy to reheat if you need to make them the day before. Fully cook them the first day and then stick them in the fridge covered. Then put them back in the oven until they are hot and serve.