Feta-Stuffed Jalapeños: Baked Spicy Appetizer Recipe

Feta Stuffed Jalapenos are a flavorful twist on classic jalapeno poppers, and they’re naturally low carb and gluten free. Spicy jalapeno halves filled with a creamy feta and cream cheese mixture, then topped with Parmesan for a satisfying crunchy finish.

These are simple to prepare: combine the cheeses and seasonings, fill the pepper halves, sprinkle with Parmesan, and bake. The result is a hot, creamy, salty bite that’s perfect for appetizers, snack boards, or game day.

When I looked back at the photos I took while making these, my mouth started watering. I loved how the baked feta and cream cheese filled each pepper with rich, tangy flavor. They’re easy to make and dangerously addictive—perfect for sharing, though you might not want to give any away.

Jalapeno Stuffed Feta Cheese

Jalapeno heat can vary a lot from batch to batch. Some are mild and pleasant, while others pack a real punch. If you prefer less heat, remove more seeds and membranes, or choose smaller, milder peppers. For a heartier option, wrap stuffed peppers in bacon before baking.

If you enjoy stuffed jalapenos, try these feta-stuffed peppers for a bright, tangy alternative to the traditional cream-cheese-only filling. They pair well with fresh herbs like parsley and make a great low-carb appetizer.

More low carb appetizer recipes

Greek Salad Stuffed Cucumber Bites

Fried Pickle Dip

Buffalo Chicken Bites

Cranberry Jalapeno Dip

Baked stuffed jalapeños filled with feta, topped with breadcrumbs, arranged on a white surface, accompanied by a parsley leaf.

Feta Stuffed Jalapenos

Jalapenos stuffed with feta cheese make a tasty, low-carb alternative to traditional jalapeno poppers.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Snack

Cuisine American

Servings 10 servings

Calories 69 kcal

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Ingredients

10 Jalapeno peppers
3 oz Cream cheese
4 oz Feta cheese
2 tablespoons Parmesan cheese
2 tablespoons Parsley chopped
½ teaspoon Garlic powder optional

Instructions

Preheat the oven to 220°C / 425°F.
Cut the jalapenos in half lengthwise and scoop out the seeds and membranes.
In a medium bowl, blend the cream cheese and feta until smooth.
Stir in the garlic powder and chopped parsley.
Spoon the cheese mixture into each jalapeno half.
Sprinkle the filled peppers with Parmesan cheese.
Arrange the jalapenos on a parchment-lined baking tray.
Bake for 18–20 minutes, until the cheese is bubbly and the peppers are tender.

Notes

One serving equals one whole stuffed jalapeno.

Nutrition

Serving: 1 serving
Calories: 69 kcal
Carbohydrates: 2 g
Protein: 3 g
Fat: 6 g
Fiber: 0.4 g
Net Carbs: 2 g

The nutrition information is an estimate provided by an online calculator.

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