Grilled Cheese-Stuffed Jalapenos Recipe
Grilled Cheese-Stuffed Jalapenos Recipe photo by Taste of Home

Grilled Cheese-Stuffed Jalapenos Recipe

Publisher Photo
We make these several times throughout the summer and everyone loves them. With ooey-gooey cheese and salty bacon, these jalapenos are irresistible! —Bruce Hahne, Acworth, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 30 servings

Ingredients

  • 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

Nutritional Facts

1 stuffed pepper equals 38 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 87 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 fat.

Directions

  1. Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.
  2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheese-Stuffed Jalapenos in Simple & Delicious July/August 2008, p61

Nutritional Facts

1 stuffed pepper equals 38 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 87 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 fat.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Grilled Cheese-Stuffed Jalapenos

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 5, 2014

"These were a hit for the 4th of July!"

MY REVIEW
Reviewed Apr. 28, 2012

"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."

MY REVIEW
Reviewed Jan. 22, 2012

"Everyone asked for recipe!"

MY REVIEW
Reviewed Aug. 22, 2011

"Love this recipe. Nice and easy to prepare."

MY REVIEW
Reviewed Jun. 25, 2011

"I added crumbled hot sausage-a staple in our house with home grown peppers, also will try with cherry hots this year"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT