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These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There’s a flavor explosion in each crisp and tender pepper. —Mary Potter, Sterling Heights, MI
This recipe is:
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Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 stuffed pepper equals 66 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 125 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.
Originally published as Grilled Stuffed Jalapenos in Country Woman August/September 2009, p29
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Aug. 26, 2012 by Dksites
Had the family over they ate them before I could even get them off the grill. Everybody loved them.
Reviewed on Aug. 23, 2012 by PMTBELL
It took a lot longer for the peppers to get soft for me - more like 25 - 30 minutes at 375f. Unfortunately, the peppers were not hot enough for me. Next time I'll make from my garden since they are ready to pick now! I think I will double up on the herbs as well.
Reviewed on Jul. 19, 2012 by msslab
I've made this recipe a couple of times--so good. One change is I used mini peppers instead of jalapeno. The colored ones makes a pretty dish.
Reviewed on Oct. 08, 2011 by decar48
yummy
Reviewed on Sep. 13, 2010 by coolcrow26
Great recipe, time consuming, but worth it. I added a hand full of real bacon bits, some fresh chives, and a little sour cream. I substituted the paprika for some chipotle seasoning from Pampered Chef. It also made lots more than 10 peppers, but mine were small in size. It probably made 20+.
Reviewed on Aug. 26, 2010 by Kulpins
Here is howI do stuffed jalapenos. Cut fresh peppers in half. Take out the seeds. Suff with cream cheese. Wrap with half a piece of bacon. Bake for30 min@ 400 degrees in oven. Bacon is crisp and peppers are soft. Yummy. Cyn
Reviewed on Jul. 30, 2010 by clown19
My grandmother makes Jalapeno peppers with just cheddar cheese inside. It is good. Some of the peppers you will need water or some dairy product with it. We are like it is gambling if you get a hot one or a mild one.
Reviewed on Jul. 30, 2010 by KScales
We apologize for the error, but the wrong photo was attached to this stuffed jalapeno recipe. The recipe is correct as published. However, if you elect to add some cooked crumbed bacon to the recipe, it'll be even better!The correct photo will be posted here soon.Taste of Home Test Kitchen
We apologize for the error, but the wrong photo was attached to this stuffed jalapeno recipe. The recipe is correct as published. However, if you elect to add some cooked crumbed bacon to the recipe, it'll be even better!
The correct photo will be posted here soon.
Taste of Home Test Kitchen
Reviewed on Jul. 29, 2010 by memerox
I always use bacon with mine. It is very good!
Reviewed on Jul. 29, 2010 by wombatt
NO THE BROWN IS NOT THE BURNT CHEESE ! IF YOU LOOK CLOSE AT IT IS STANDS UP AND ALSO CRUMBLED ON THE PLATE SO ITS GOT TO BE BACON
Reviewed on Jul. 28, 2010 by debjsch
I make a similar recipe. I use shrimp, corn and a little sour cream.
Reviewed on Jul. 28, 2010 by DORI2452
The brown stuff on the cheese is where the cheese has burnt a little from grilling, just like mac & cheese when cooked in the oven. Thats the best part .... :)
Haven't tried it yet, but plan on making it soon. Wanted to tell Peggu that the brown stuff on the cheese is from grilling it.
Reviewed on Jul. 28, 2010 by rbonacker
Try adding 8 oz. cooked shrimp, coarsely chopped, to the cheese mixture prior to stuffing the jalapenos. Adds a wonderful dimension to an already great appetizer!
Reviewed on Jul. 28, 2010 by wombatt
LOOKS LIKE BACON CRUMBLED UP ON TOP .
Reviewed on Jul. 28, 2010 by Peggu Mageland
I would love to make these peppers. Please tell me what the brown things are on top of the cheese mixture. Peggy Onalaska Wi.
Reviewed on Nov. 04, 2009 by sherri1955
This appetizer practically flew off the plate. I grilled the stuffed peppers and then took them to a football party. When snack time came I just covered them in foil, popped them in the oven at 350 degrees for about 8 minutes to warm up the stuffing.
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