Sweet and Spicy Corn Stuffed Jalapeños

Author Becky's Mindful Kitchen


  • ~10 halved and seeded jalapeños or similar sized peppers
  • 1/2 block cream cheese (4oz)
  • 1/2 c goat cheese
  • 2 ears sweet corn, boiled until tender (~5-7min)
  • 6 slices bacon cooked
  • 6 slices bacon, uncooked and cut in half
  • 1 tsp smoked or regular paprika
  • 1 T Harvest Maple Balsamic Vinegar


  • Heat oven to 425.  
    In a cast iron pan place 6 slices of bacon and cook in oven until crisp, remove and chop into small pieces.  In a medium bowl, mix together cheese, corn, maple balsamic, paprika and bacon.  Optional wear gloves: slice peppers in half and remove seeds.   Fill both halves of pepper and place them back together using half a slice of bacon to hold them together. Place bacon wrapped peppers back in cast iron pan and cook in oven until bacon is crisp.  Optional: use a tooth pick to hold peppers together. 
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