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

Grilled Cheese-Stuffed Jalapenos Recipe

Read Reviews (14)
4.82 14
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“We make these several times throughout the summer and everyone loves them,” writes Bruce Hahne from Acworth, Georgia. With ooey-gooey cheese and salty bacon, these jalapenos are irresistible!
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.

Enjoy this recipe with a sweet red wine.

Reviews for Grilled Cheese-Stuffed Jalapenos(14)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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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

MY REVIEW
Reviewed Jul. 15, 2010

YUM!!! We love poppers! Another variation we love is to pick POBLANO peppers straight from the garden, stuff with cheese curds (if you can find them) or sharp cheddar, and broil til bubbly. For our Independence Day picnic this year, I threw them on the grill and they were awesome! Jalapenos are nice and hot, but poblanos are milder and meatier tasting, like a sharp green bell pepper, but with a slight bite of heat. Really a treat if you can find fresh poblanos!

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