Ghost Pepper Stuffed Jalapeños with Smoked Gouda

Ghost Pepper Stuffed Jalapeños with Smoked Gouda
Your next party's star appetizer: perfectly baked jalapeño poppers featuring our signature Scorpion Ghost Pepper hot sauce.

Scorpion Ghost Pepper Stuffed Jalapeños with Smoked Gouda

Are you ready to take your appetizer game to a volcanic level? Forget the bland poppers of yesteryear; we're crafting a masterpiece. Imagine plump jalapeño boats, cradling a creamy, smoky filling that's spiked with the complex, fruity heat of our signature Scorpion Ghost Pepper hot sauce. These aren't just spicy; they're an experience. The initial cool creaminess gives way to the rich smoke of Gouda, culminating in a slow-building, profound heat that lingers perfectly. This recipe is your secret weapon for game day, parties, or any time you want to serve something truly unforgettable with minimal effort. The magic isn't just in the peppers—it's in the sauce. Our Scorpion Ghost Pepper hot sauce is the heart of this dish, transforming a simple concept into a gourmet thrill ride.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Servings: 4-6 people (as an appetizer)

Ingredients

  • Fresh jalapeños: 12 whole (Medium-sized, uniform for even cooking)
  • Cream cheese: 8 oz (1 block) (Full-fat, softened to room temperature)
  • Smoked Gouda cheese: 1 cup (Shredded, about 4 oz)
  • Scorpion Gourmet Scorpion Ghost Pepper Hot Sauce: 1-2 tablespoons (Adjust to your heat preference)
  • Garlic powder: 1/2 teaspoon
  • Onion powder: 1/2 teaspoon
  • Salt: 1/4 teaspoon (Or to taste)
  • Black pepper: 1/4 teaspoon (Freshly ground)
  • Bacon: 4 slices (Cooked crispy and crumbled, optional for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

  2. Prepare the Jalapeños: Put on gloves to protect your hands. Slice each jalapeño in half lengthwise. Use a small spoon (a melon baller or teaspoon works perfectly) to carefully scoop out the seeds and white membrane. This is where most of the jalapeño's natural heat resides, so removing it allows our hot sauce to be the star. For milder poppers, remove all membrane; for more kick, leave a little.

    3. Clean, uniform jalapeño halves create perfect vessels for our spicy smoked Gouda filling.

  3. Make the Fiery Filling: In a medium bowl, combine the softened cream cheese, shredded smoked Gouda, garlic powder, onion powder, salt, and black pepper. Mix vigorously with a spatula until well combined and smooth. Now, for the main event: stir in the Scorpion Ghost Pepper hot sauce. Start with 1 tablespoon, mix thoroughly, and taste. Remember, the heat will bake into the dish, so it's okay if it seems a touch mild at this stage. Add more sauce, a teaspoon at a time, until it reaches your desired heat level.

    4. The vibrant orange hue of our Scorpion Ghost Pepper sauce gives this filling its signature color and heat.

  4. Stuff the Poppers: Using the same spoon or a piping bag for a neater appearance, generously fill each jalapeño half with the cheese mixture. Mound the filling slightly for a beautiful, bubbly result after baking. If using, sprinkle the crispy bacon crumbles over the top of each stuffed pepper.

    5. Mounding the filling ensures each bite delivers the perfect cheese-to-pepper ratio.

  5. Bake to Perfection: Arrange the stuffed jalapeños on the prepared baking sheet. Bake for 20-25 minutes, or until the jalapeños have softened slightly, the filling is hot and bubbly, and the tops are starting to get golden-brown spots.

    6. Watch for those golden-brown spots—they signal perfectly baked, bubbly filling.

  6. Serve and Enjoy: Remove from the oven and let them cool for about 5 minutes—they will be molten hot! Transfer to a serving platter and get ready for the applause.

Pro Tips

  • Gloves are non-negotiable! The capsaicin in jalapeños can irritate your skin, especially if you touch your eyes later.
  • For a smokier flavor without a grill, add a tiny drop (1/8 tsp) of liquid smoke to the cheese filling along with the hot sauce.
  • Make these ahead! You can assemble the stuffed jalapeños up to a day in advance, cover them tightly, and refrigerate. Add 2-3 extra minutes to the baking time when cooking from cold.
  • Taste your filling! This is the most important step for getting the heat level perfect for you and your guests.

Flavor Variations

  • Bacon-Wrapped Wonders: Before baking, wrap each stuffed jalapeño half with a half-slice of thin bacon. Secure with a toothpick. The bacon fat will render, making them extra crispy and flavorful.
  • Spicy Southwest Twist: Swap the smoked Gouda for pepper jack cheese. Add 2 tablespoons of finely chopped cilantro and a pinch of cumin to the filling mixture.
  • Crunchy Topped: Mix 1/4 cup of Panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this over the stuffed jalapeños before baking for a delicious, crunchy topping.

Serving Suggestions

Serve these fiery delights on a large platter with a side of cool, creamy dipping sauces to balance the heat. A simple cilantro-lime crema (mix sour cream, lime juice, chopped cilantro, and a pinch of salt) or classic ranch dressing are perfect companions. They are the ultimate party food, so pair them with other bold flavors like tangy wings, crisp celery sticks, and an ice-cold lager or a citrusy IPA to cut through the richness.

Conclusion

There you have it—the stuffed jalapeño, reimagined. This recipe proves that with one incredible ingredient, our Scorpion Ghost Pepper hot sauce, you can elevate a simple dish into a gourmet conversation piece. It’s not just about the burn; it’s about the layers of flavor that make each bite an adventure. We can’t wait to see your creations! Tag us on social media @ScorpionGourmet with your spicy masterpieces. Ready for your next culinary challenge? Explore our full collection of hot sauces to discover your new favorite recipe hero.