Appetizers Recipe Vegetable

Peanut Butter Stuffed Jalapenos

One of the things I truly loved about working in New York City (and I hate cities as a rule) was the fact that within walking distance of  just about any point in the city were a wealth of eating opportunities spanning multiple culinary traditions.  I used to work on 34th and First Avenue in NYC and withing a quick walk from my office was a Mexican restaurant (name forgotten with time) that had what I considered to be a unique item on their appetizer list.  Peanut Butter Stuffed Jalapenos.

For those not initiated I’ll say that combining peanut butter with chili peppers is hardly a new idea.  The Thai cuisine has quite a few instances of this mashup so I licked my chops in anticipation at trying what this Mexican restaurant had to offer.

I liked it so much I  came home and reverse engineered the recipe.  Over time I have switched up and modified the recipe and now it is uniquely my own.

Peanut Butter Stuffed Jalapenos
Recipe type: Appetizer
Cuisine: various
  • One dozen Jalapeno peppers, stems removed, split and seeds and membrane removed. More so to make room for the stuffing than to cut down the heat.
  • 1 cup of peanut butter; smooth or chunky depending on your preference.
  • 1 tsp fish sauce use soy sauce if you don't like fish sauce.
  • 1 TSP of sesame paste (Tahini will work)
  • 1 tsp sesame oil
  1. Preheat the oven to 450F
  2. In a bowl combine the peanut butter,fish sauce, sesame paste and sesame oil mixing well.
  3. Stuff each Jalapeno with the peanut butter mixture
  4. Line a cookie sheet with parchment paper (you'll thank me later) and place on the parchment paper.
  5. Roast in the oven for 30 to 45 minutes or until the peppers just begin to soften.
  6. Serve and enjoy.


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