- 8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
- 15 jalapeno peppers, halved lengthwise and seeded
- 1/4 cup dry bread crumbs
- 1/4 cup real bacon bits
- Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.
- Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 2-1/2 dozen.
This recipe pairs well with a sweet red wine.
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Reviews for Grilled Cheese-Stuffed Jalapenos
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These were a hit for the 4th of July!
If you don't want the pepper to be too spicy, then put the halved/seeded peppers in a bowl of ice water - the longer you leave them in the ice, the milder they are.
Everyone asked for recipe!
Love this recipe. Nice and easy to prepare.
I added crumbled hot sausage-a staple in our house with home grown peppers, also will try with cherry hots this year