Photo of Pimento cheese–stuffed jalapeños by WW

Pimento cheese–stuffed jalapeños

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Think of this as a Southern-style jalapeño popper. These are stuffed with pimento cheese, a.k.a. Carolina caviar or the pâté of the South. Jalapeño heat can range from tasting mild to blazing hot, so it might be a good idea to take a small taste so you know what you've got. If you do have spicy ones, think about wearing plastic gloves to protect your hands. The cream cheese helps tone down the heat if you get really spicy chiles.


Jalapeño pepper(s)

8 large, halved, seeds and membranes removed

Low fat cream cheese

4 oz, (Neufchâtel), softened

Light mayonnaise

2 Tbsp

Smoked paprika

¼ tsp

Black pepper

¼ tsp, coarsely ground

Roasted red peppers (packed in water)

3 Tbsp, finely chopped

Chopped dill pickle(s)

1 Tbsp, finely chopped

Reduced-fat cheddar cheese

1½ cup(s), shredded, thick-shredded


  1. Preheat oven to 450°F. Line baking sheet with parchment paper. Arrange jalapeño halves, cut-side up, on baking sheet. Using electric mixer, in medium bowl, beat cream cheese, mayonnaise, paprika, and black pepper until blended. Gently fold in red peppers, then pickles, and finally cheddar. Spoon about 2 tbsp cheese filling into each jalapeño half, spreading to edges. Bake until cheese is bubbly and jalapeños have softened, 12 to 15 minutes. Serve warm.
  2. Serving size: 2 jalapeño halves