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The Daily Dish Don't Be Tardy

Win Your Super Bowl Party with Chef Tracey Bloom’s Stuffed Jalapeño Peppers Recipe

The Don't Be Tardy chef has a simple way to whip up the cheesy, gooey appetizers. 

By Jenny Berg
Get to know Tracey Bloom

Imagine spending a day in Kim Zolciak-Biermann's shoes. (If you've had this fantasy before, welcome back.) You could get your hair styled at an in-home salon. You could drink your wine from a Solo cup, and tell anyone who judges you to get off your wig. But, perhaps most enviably, you could order up any dish you're craving from the Biermann family's personal chef, Tracey Bloom.

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We've long endured FOMO when seeing the mouthwatering dishes that Tracey whips up for the Biermann clan night after night. But now that the chef has shared the exact recipe for a particularly cheesy, gooey appetizer, we can sample her cooking at home. 

In her Instagram Stories, the Don't Be Tardy foodie put forth a three-step tutorial on making stuffed jalapeño peppers. All you need to do is slice open some peppers, stuff them with cream cheese, top it all with shredded cheese, and bake. (Tracey didn't mention an exact temperature or time for baking, but internet wisdom suggests cooking the appetizers at 375 degrees for about 15 minutes.) 

File this under: Super Bowl party snacks ... or just refer back to the recipe when you need some good old comfort food to fight back the winter blues.

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