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

Grilled Stuffed Jalapenos Recipe

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4.5 18 13
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1 each: 66 calories, 6g fat (4g saturated fat), 18mg cholesterol, 125mg sodium, 1g carbohydrate (1g sugars, trace fiber), 2g protein


  1. 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.
  2. 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.
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 Jun. 17, 2014

"First need to say that there wasn't one left on the plate. However I gave it a four star rating because I myself could not eat another one my mouth was on fire. However everyone else didn't seem to think so. I think like one person said it's a gamble if you get a hot one or not. Someone that likes the heat this is for them. I think the spices add to the heat. My husband loved them. However please please ensure that you wear gloves when working with peppers. After washing my hands I accidently touched my eye and had to flush it iout. GLOVES are a must!"

Reviewed Aug. 26, 2012

"Had the family over they ate them before I could even get them off the grill. Everybody loved them."

Reviewed Aug. 23, 2012

"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 Jul. 19, 2012

"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 Oct. 8, 2011


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