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Spicy stuffed pepper appetizer
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Stuffed jalapeño pepper (45 g) has 99 calories. That works out to 220 calories per 100 g. It contains 4.7 g of carbs, 3.8 g of protein, 7.3 g of fat and 0.9 g of fiber. Its 26.1 mg of Vitamin C covers 29% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 45 g
99
KCAL / 45G
Carbs
4.7g
· 2% DV
Protein
3.8g
· 8% DV
Fat
7.3g
· 9% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 15% · Fat 66%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 99 kcal | |
| Total fat | 7.3 g | 9% |
| Saturated fat | 3.2 g | 16% |
| Trans fat | 0.09 g | |
| Sodium | 194 mg | 8% |
| Total carbohydrate | 4.7 g | 2% |
| Fiber | 0.9 g | 3% |
| Protein | 3.8 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 45 g | 99 kcal |
| 1 piece (small) | 30 g | 66 kcal |
| 1 piece (large) | 60 g | 132 kcal |
| 2 piece (double) | 90 g | 198 kcal |
| 100 g | 100 g | 220 kcal |
| 1 serving (medium) | 120 g | 264 kcal |
| 3 piece (triple) | 135 g | 297 kcal |
| 1 serving (large) | 180 g | 396 kcal |
Calculated from 220 calories per 100 g.
A stuffed jalapeño pepper is commonly filled with cream cheese, sometimes mixed with shredded cheese, herbs, or spices. Many versions are coated in breadcrumbs, while others are wrapped in bacon; the exact filling varies by recipe.
A stuffed jalapeño pepper can leak if it is overfilled, the filling is too soft, or the pepper splits during cooking. Leave a little room at the top, chill the filled peppers before cooking, and avoid cutting through the pepper’s base.
Yes, a stuffed jalapeño pepper cooks well in an air fryer. Arrange the peppers in a single layer so hot air can circulate, and cook until the pepper softens and the filling is hot. Check early, since air fryers vary.
Usually, yes: removing the seeds and the pale inner ribs makes a stuffed jalapeño pepper less hot and leaves more room for filling. Wear gloves if you are handling several peppers, and wash your hands before touching your face.
Yes, you can use pickled jalapeños for a stuffed jalapeño pepper, but they are softer and tangier than fresh ones. Drain and pat them dry first, fill gently to prevent tearing, and shorten the cooking time so they do not collapse.
Yes, freeze a stuffed jalapeño pepper before cooking for a better texture than freezing it after it is baked. Freeze the filled peppers in a single layer, then transfer them to a sealed container; cook them from frozen until hot throughout.
A cool, creamy dip such as sour cream or ranch pairs well with a stuffed jalapeño pepper because it contrasts with the heat. Salsa also works if you want a brighter, sharper accompaniment rather than a cooling one.
A stuffed jalapeño pepper is ready when the pepper has softened, any breadcrumb coating is golden, and the filling is hot all the way through. If the outside browns before the center heats, lower the oven temperature and continue cooking.
Cooked stuffed jalapeño peppers keep in a covered container in the refrigerator for up to three days. Reheat them until the filling is hot throughout; discard any that have been left at room temperature for an extended period.
Yes, bacon is a popular coating for a stuffed jalapeño pepper and adds a smoky, savory flavor. Wrap each pepper snugly without covering it in too many layers, then cook until the bacon is browned and the filling is hot.
Vitamins
Vitamin C
26.1mg · 29% DV
B12
0.16µg · 7% DV
Biotin
1.8µg · 6% DV
B6
0.1mg · 6% DV
Minerals
Phosphorus
61mg · 9% DV
Sodium
194mg · 8% DV
Selenium
3.6µg · 7% DV
Calcium
65mg · 7% DV
Potassium ⭐
108mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 99 calories in 1 piece (medium) (45 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Stuffed jalapeño pepper is made by filling jalapeño chillies, which originated in Mexico; cheese is a common filling, though recipes vary. The pepper’s heat contrasts with a soft, savoury centre, while a fried coating can add crunch. It is widely served as a hot snack or starter, especially in Mexican-American and Tex-Mex cooking.
You can serve it as part of a sharing platter, with a cool dip or fresh salad to balance the spice. Its filling and preparation make it relatively energy-dense, while providing some protein. For a lighter version, bake the peppers rather than frying them and pair them with fresh vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.2g
MONOUNSATURATED
2.25g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 21.5:1
Above the ideal 4:1 (21.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.