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Grilled Stuffed Jalapenos Recipe

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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

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Grilled Stuffed Jalapenos Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

20 10 30

Ingredients

4 ounces cream cheese, softened
1/2 cup shredded Monterey Jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon smoked paprika or paprika
10 jalapeno peppers

Directions

In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture.
Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 10 appetizers.

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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Reviews for Grilled Stuffed Jalapenos

Grilled Stuffed Jalapenos

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(11-17) of 17 reviews

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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 .... :)

Reviewed on Jul. 28, 2010 by DORI2452

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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