Stuffed Phocas Farms Hot Peppers

If you like hot and spicy, you’ll love this recipe!  This recipe was adapted from a Martha Stewart recipe.


10 to 20 (depending on size) jalapenos or other hot peppers, with stems

1 (8 ounce) package Philadelphia Cream Cheese

3/4 cup shredded cheddar cheese

1 ounce hidden valley ranch dressing mix (about 3 tablespoons of the dressing mix)



  1.  Cut each jalapeno pepper in half and remove the entire contents of the inside of the pepper.  Leaving some of the membranes and seeds will result in a hotter pepper, so how you clean out the insides is totally up to your taste.  Wearing disposable latex gloves while doing this will protect your hands from hot pepper juice.
  2. Preheat your oven to 375 degrees F.
  3. Soften the cream cheese in the microwave for about 20 seconds or leave it out on the counter for a half hour.
  4. Place the cream cheese in a bowl.
  5. Add the ranch dressing powder and the grated cheese to the bowl with the cream cheese.  Mix well.
  6. Fill jalapeno halves with the cream cheese/ranch dressing/grated cheese mixture.
  7. Cook at 375 degrees for about 40 minutes, but be sure to keep an eye on them.  This can also be put on a grill – it will take far less time, but will demand your constant attention if done on the grill.

Hot Pepper Jelly


3/4 cup chopped hot peppers (leave seeds if Lemon Drop peppers) You can adjust this amount depending on your heat preference.

2 cups of chopped sweet bell peppers (if you adjust the hot pepper quantity, make up for it with sweet bell peppers)

2 and 2/3 cups apple cider vinegar

4 teaspoons calcium water (comes with Pomona’s Universal Pectin)

2 1/2 cups honey or 4 2/3 cups sugar

3 teaspoons Pectin powder

  1.  Add chopped peppers to the vinegar, then add the calcium water.
  2. Bring the peppers and vinegar to a boil.  Simmer covered for 5 minutes.
  3. Stir pectin into 1 cup honey or 1 cup of the sugar
  4. Add this to the pepper/vinegar mixture and stir until thoroughly dissolved.
  5. Add the remaining honey or sugar, and bring the mixture to a boil, then remove from heat.
  6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2-piece lids.
  7. Put filled jars in boiling water to cover.  Boil 10 – 15 minutes (add 1 minute more for every 1,000 ft above sea level.)
  8. Remove from water.  Let jars cool.  Check – seals/lids should be sucked down.

YIELD: 7 half-pint jars