Walk into any Luby’s Cafeteria and you’ll discover a treasure trove of comfort food classics, but few items capture hearts quite like their stuffed jalapeƱos. These cream cheese-filled peppers have achieved legendary status among regular diners, and for good reason. The perfect balance of mild heat, creamy richness, and colorful crunch makes them irresistible as appetizers, party snacks, or anytime treats. What sets these apart from typical jalapeƱo poppers is the brilliant use of pickled peppers, which provide consistent heat levels and incredible flavor depth.
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Table of Contents
Why This Recipe Works
The genius of Luby’s stuffed jalapeƱos lies in using pickled jalapeƱo peppers instead of fresh ones. Pickled peppers offer consistent, mild heat that won’t overwhelm your guests, while the pickling process adds tangy depth that fresh peppers simply can’t match. The cream cheese mixture stays perfectly stable, and the addition of pimentos and green onions creates beautiful color contrast and flavor complexity.
What makes Luby’s stuffed jalapenos special
You may wonder what makes these stuffed jalapenos so special and delicious. Using pickled jalapenos from a can makes these stuffed jalapenos amazing.
Pickled jalapenos aren’t too hot. Sometimes, when you enjoy fresh jalapenos, they can be too hot, but the pickling of this pepper seems to help regulate the heat. Cream cheese also helps to cool the heat.
Another reason is that pimento peppers and green onions really bump up the flavor. Plus, they add color to make it a feast for the eyes and the tummy.
Ingredients
This is what you need to make stuffed jalapeno peppers:
- Pickled jalapeƱo peppers – Provide consistent mild heat and tangy flavor from the pickling process
- Cream cheese – Creates a rich, smooth base that perfectly balances the pepper heat
- Mayonnaise – Adds extra creaminess and helps create a fluffy, spreadable texture
- Pimento peppers – Contribute sweet, mild pepper flavor and beautiful red color
- Green onions – Deliver fresh, mild onion flavor and vibrant green color for visual appeal
That’s it! Only 5 simple ingredients.
Step-by-Step Instructions
Preparing the Filling:
- To soften cream cheese,Ā Remove it from the refrigerator 30 minutes before preparing it, or cut itĀ into cubes and microwave briefly to soften.
- Create base mixture: Combine softened cream cheese and mayonnaise in a medium mixing bowl. Using an electric mixer or wooden spoon, beat until light and fluffy, approximately 2-3 minutes.
- Prepare add-ins: Finely dice the pimento peppers and thinly slice the green onions, including white and green parts for maximum flavor and color.
- Combine ingredients: Gently fold the diced pimentos and sliced green onions into the cream cheese mixture until evenly distributed throughout.
Assembling the JalapeƱos:
- Prepare peppers: Drain pickled jalapeƱos thoroughly and pat dry with paper towels to remove excess moisture.
- Fill carefully: Using a small spoon or piping bag, carefully fill each jalapeƱo pepper with the cream cheese mixture. Don’t overfill, as the mixture may spill out.
- Level and smooth: Gently smooth the filling level with the pepper opening for an attractive presentation.
- Chill for best results: Refrigerate stuffed jalapeƱos for at least 30 minutes before serving to allow flavors to meld and filling to firm up.
Do you love jalapenos? Try these recipes
- Bacon Jalapeno Poppers
- Keto Air Fryer Jalapeno Poppers
- Homemade Poppers
- Jalapeno Wontons
- How to Make Candied Jalapenos
- Jalapeno Dipping Sauce
- Jalapeno Grilled Cheese
- Buffalo Chicken Stuffed Jalapeno Peppers
- Jalapeno Cornbread
More low carb appetizer recipes
Be sure to check out more of my restaurant copycat and low carb recipes.
Luby’s Stuffed JalapeƱos Copycat Recipe
Ingredients
- 26 ounces jalapenos pickled in a can
- 8 ounces cream cheese softened
- 2 tablespoons green onions sliced
- 1 tablespoon pimiento peppers minced
- 1/4 cup mayonnaise
Instructions
- Leave cream cheese out of the refrigerator to soften. Once softened, whip cream cheese and add the following; mayonnaise, chives, pimientos. Stir together until smooth and fluffy. Fill jalapenos with cream cheese mixture and enjoy.
- Cover and store remaining jalapenos in the refrigerator.
You need to buy Faro brand pickled jalapeƱos to guarantee they wonāt be too hot! Also, a big plus, they are already halved and seeded, all you have to do is drain them and they are ready to use, most others come whole and you have to cut them in half and seed them! Iāve been making these for forty plus years! These can be hard to find, you can order them online! This is the only brand I will ever use, if I canāt find it, I want make them!
Great tip thanks! I sure wondered about that
I was a Luby’s manager and want to point out 1 nissing ingredient. All of these recipes are very similar and good, but they are missing one ingredient that makes the right flavor.
Anchovy paste.
It is not fishy, but more umami. We made it in larger quantities, but about 1 tsp I would guess with this size batch.
Cheers
Thanks, I will give it a try the next time I make them. Much appreciated.
Wow What a lucky break to get this unusual tip and from a former Lubyās manager! Thanx!
I shouldāve asked with my earlier comment, but did Luby’s use pickled or fresh jalapeƱos?? Thanking you ahead of time:)
Not very hot but very good. I like this recipe because the young grandchildren really ate them up, even the 4 year old.
Thank You, Stephanie! :)))
I had a feeling they weren’t too hot, but since I’ve only used fresh in the past, I wasn’t sure…
they are much like fresh that are cleaned of seeds and membranes. A good appetizer for all ages.
They look delicious! One question for the 2 ladies who made these..are they SUPER HOT? as in eye watering hot lol or just mildly hot and savory? thanks š
Those pickled peppers don’t have a lot of heat!
These were a hit at our family gathering! And so easy to make!
I hate to say how many of these I have ate at one sitting.