Poppin’ Jalapeño Pork Stuffed Peppers
with Cheddar & Sour Cream
- Milk
A comfort food classic, these stuffed peppers get a kick from our bold Southwest spice blend and quick-pickled jalapeños. Bell peppers are stuffed with a creamy rice and pork filling, then smothered with cheddar cheese and baked until browned and bubbling. A final dollop of sour cream is all that’s needed for these crowd-pleasing favorites.
Ingredients
2 unit
Jalapeño
2 unit
Green Bell Pepper
5 teaspoon
White Wine Vinegar
¾ cup
Jasmine Rice
10 ounce
Ground Pork
1 tablespoon
Southwest Spice Blend
2 unit
Veggie Stock Concentrate
½ cup
Cream Cheese
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
5 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice jalapeños (remove ribs and seeds for less heat). Halve bell peppers lengthwise; remove stems and seeds. • In a small microwave-safe bowl, combine jalapeños, vinegar, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally.
• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 5.
• While rice cooks, place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.
• Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add pork* and season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrates, cream cheese, and 1/3 cup water (1⁄2 cup for 4 servings). Reduce heat to medium low and cook until mixture has slightly thickened, 1-2 minutes.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Stir rice and half the pickled jalapeños and their liquid into pan with filling until thoroughly combined; season with salt and pepper to taste. • Once bell peppers are done, remove from oven. Carefully flip and stuff pepper halves with as much filling as will fit (save the rest for serving). • Transfer stuffed peppers to pan with remaining filling. (If your pan isn’t ovenproof, transfer stuffed peppers and remaining filling to a baking dish now.) Evenly sprinkle with cheddar. Bake on top rack until cheese melts, 4-5 minutes.
• Divide remaining filling between plates. Top with stuffed peppers and as many remaining pickled jalapeños (draining first) as you like. Dollop with sour cream and serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the jalapeño kick, but some found it bland; adding extra spices or hot sauce boosted flavor 🌶️.
- Ease of prep: While some found it quick and simple, others felt it was time-consuming with multiple steps.
- Suggestions: Consider using less cream cheese, adding diced tomatoes or onions, and stuffing peppers before mixing in rice.
- Portions: Generous servings with plenty of filling; some had extra for leftovers or found it made more than expected.
- Texture: Roasting peppers first improved their texture; a few preferred chopping and mixing everything together.
Reviews from our home cooks
Excellent recipe. The chef was the problem. lol. Unconsciously, I started chopping up the green pepper! And I missed the step of pickling the jalapeno, so I did that late! But- the pickled jalapenos, roasted bell peppers, and filling were excellent. The rice was very good. It all tasted great. But, it does take a bit longer to make.
Seemed like a lot of prep procedures and time but well worth it. Ample meal quantity and great flavors. The background jalapeno flavor was perfect and not super hot. Would definitely do this one again!
Delicious! Easy to make and easy cleanup. Lots of flavor and removing the seeds and ribs from the jalapeños makes it family friendly.
Absolutely delicious! Because it's a busy weeknight, I made a quick modification to the process. I chopped up the roasted peppers and mixed everything together for a one dish meal and melted the cheese on top. We added the sour cream and some salsa at the table. Big hit!
I really enjoyed this recipe. The pickled jalapenos are exactly whats needed to cut through the richness of the cream cheesy rice. The pork is a really tasty alternative to beef as well. Definitely will order again!
I had never had stuffed peppers before always avoided them because I didn't think I would like them. took a chance with these and they were stupendous! Love the creamy filling and cooking halves in the oven first, sounds like all these steps were not typical for the usual stuffed peppers. I guess That's why I like them so much and I will be making them in the future!!
Love the little bit of spice from the jalapeno. Easy to prep and pretty quick to cook. Very tasty.
Different take on stuffed peppers. Very good and loved the spicy jalapenos
I recommend a bit of Tabasco sauce. I ate 1 pepper the first night without it and was on the fence. However, I heated up the second one and added Tabasco and it was great. The Tabasco really complimented the pickled jalapeño's.
Love the quantity that this dish makes. The jalapeno pepper is a great fresh take on a classic recipe, but wish you also had a regular stuffed pepper recipe!
