These Peach-Brie Jalapeño “Summer Heat” Poppers combine sweet, creamy, and spicy flavors into one irresistible bite. Fresh jalapeños are filled with rich, melty Brie cheese and juicy peaches, creating the perfect balance of heat and sweetness. Whether you’re hosting a summer gathering or looking for a unique appetizer, these poppers deliver bold flavor with minimal effort.
Why You’ll Love This Recipe
• The perfect balance of sweet and spicy
• Creamy, melty Brie pairs beautifully with fresh peaches
• Easy to prepare with simple ingredients
• Great for parties, barbecues, and summer gatherings
• Naturally gluten-free
• Customizable to your spice preference
• Ready in under 30 minutes
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8–10 fresh jalapeños, halved lengthwise and seeds removed
8 oz (225 g) Brie cheese, rind removed and sliced into small pieces
1 cup (150 g) fresh peaches, finely diced (or canned peaches, well drained and patted dry)
1 tablespoon honey
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil or parsley, finely chopped (optional garnish)
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the jalapeños by slicing them lengthwise and removing the seeds and membranes. For less heat, remove all membranes; for more heat, leave a small amount intact.
In a small bowl, combine the diced peaches with honey, salt, and black pepper. Mix gently until evenly coated.
Place the jalapeño halves cut-side up on the prepared baking sheet.
Add a slice of Brie into each jalapeño half, filling it about three-quarters full.
Spoon a small amount of the peach mixture on top of the Brie in each jalapeño.
Lightly drizzle the tops with olive oil.
Bake for 15–18 minutes, or until the Brie is melted and bubbly and the jalapeños are slightly tender.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped basil or parsley if desired before serving.
Servings and timing
Servings: 4–5 servings (16–20 popper halves)
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: Approximately 30–35 minutes
Variations
• Add chopped toasted almonds or walnuts on top for a crunchy texture.
• Substitute Brie with cream cheese or goat cheese for a tangier flavor.
• Add a light drizzle of balsamic glaze after baking for extra depth.
• Sprinkle with crushed red pepper flakes for added heat.
• Wrap each popper with thinly sliced smoked turkey before baking for a heartier version.
Storage/Reheating
Store leftover poppers in an airtight container in the refrigerator for up to 3 days.
To reheat in the oven:
Place on a baking sheet and warm at 350°F (175°C) for 8–10 minutes until heated through.
To reheat in the air fryer:
Heat at 350°F (175°C) for 4–6 minutes.
Microwaving is not recommended, as it may make the jalapeños too soft and watery.
FAQs
Can I make these ahead of time?
Yes. You can assemble the poppers up to 24 hours in advance and store them covered in the refrigerator. Bake just before serving.
How do I reduce the spiciness?
Remove all seeds and membranes from the jalapeños. You can also soak the halved peppers in cold water for 30 minutes before stuffing.
Can I grill these instead of baking?
Yes. Place them on a grill over medium heat for 10–15 minutes with the lid closed, until the cheese melts.
Can I use canned peaches?
Yes. Make sure they are well drained and patted dry to prevent excess moisture.
What can I use instead of Brie?
Cream cheese, goat cheese, mascarpone, or even mild shredded mozzarella work well.
Can I freeze these poppers?
It is not recommended to freeze them after baking, as the texture of the cheese and peaches may change.
Are these poppers very spicy?
They have moderate heat. The sweetness of the peaches and creaminess of the Brie balance the spice.
Can I add protein to this recipe?
Yes. Finely diced cooked chicken can be mixed with the peach filling for added substance.
How do I keep the filling from spilling out?
Do not overfill the jalapeños, and place them flat on a level baking sheet.
What is the best way to serve them?
Serve warm as an appetizer or party snack. They pair well with fresh salads and grilled dishes.
Conclusion
Peach-Brie Jalapeño “Summer Heat” Poppers are a fresh and flavorful twist on a classic appetizer. The creamy Brie melts perfectly into the sweet peaches while the jalapeños add just the right amount of heat. Easy to prepare and impressive to serve, these poppers are guaranteed to be a standout at your next gathering.
Sweet, creamy, and spicy jalapeño poppers stuffed with melty Brie and juicy peaches. These Peach-Brie Jalapeño “Summer Heat” Poppers are a vibrant, gluten-free appetizer perfect for summer gatherings and parties.
Ingredients
8–10 fresh jalapeños, halved lengthwise and seeds removed
8 oz (225 g) Brie cheese, rind removed and sliced
1 cup (150 g) fresh peaches, finely diced (or canned, well drained)
1 tablespoon honey
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil or parsley, finely chopped (optional garnish)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Slice jalapeños lengthwise and remove seeds and membranes (remove all for less heat).
In a bowl, gently mix diced peaches with honey, salt, and black pepper.
Arrange jalapeño halves cut-side up on the baking sheet.
Fill each half about three-quarters full with sliced Brie.
Spoon a small amount of peach mixture over the Brie.
Lightly drizzle with olive oil.
Bake for 15–18 minutes until Brie is melted and jalapeños are slightly tender.
Cool for 5 minutes, garnish with fresh herbs if desired, and serve warm.
Notes
Do not overfill to prevent spilling during baking.
For less heat, soak halved jalapeños in cold water for 30 minutes before stuffing.
Assemble up to 24 hours in advance and refrigerate before baking.
