Description
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.
- Reheat in oven or air fryer; avoid microwaving.
- Best served warm for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 popper halves
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
