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

Grilled Stuffed Jalapenos Recipe

Read Reviews (17)
4.67 17
Publisher Photo
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

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

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.

Directions

  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

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.

Enjoy this recipe with a sweet red wine.

Reviews for Grilled Stuffed Jalapenos(17)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 26, 2012

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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Oct. 8, 2011

yummy

MY REVIEW
Reviewed Sep. 13, 2010

Great recipe, time consuming, but worth it. I added a hand full of real bacon bits, some fresh chives, and a little sour cream. I substituted the paprika for some chipotle seasoning from Pampered Chef. It also made lots more than 10 peppers, but mine were small in size. It probably made 20+.

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