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Grilled Stuffed Jalapenos

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 appetizers


  • 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


  • 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.
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 66 calories, 6g fat (4g saturated fat), 18mg cholesterol, 125mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

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Average Rating:
  • justmbeth
    Oct 3, 2018

    So awesome! Cheese and seasoning really were a good compliment to the heat of the jalapenos. It was slightly difficult to stuff the filling into the slit without tearing it a bit.

  • TanyaVDB
    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!

  • Dksites
    Aug 26, 2012

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

    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.

  • msslab
    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.

  • decar48
    Oct 8, 2011


  • coolcrow26
    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+.

  • Kulpins
    Aug 26, 2010

    Here is howI do stuffed jalapenos. Cut fresh peppers in half. Take out the seeds. Suff with cream cheese. Wrap with half a piece of bacon. Bake for30 [email protected] 400 degrees in oven. Bacon is crisp and peppers are soft. Yummy. Cyn

  • clown19
    Jul 30, 2010

    My grandmother makes Jalapeno peppers with just cheddar cheese inside. It is good. Some of the peppers you will need water or some dairy product with it. We are like it is gambling if you get a hot one or a mild one.

  • KScales
    Jul 30, 2010

    We apologize for the error, but the wrong photo was attached to this stuffed jalapeno recipe. The recipe is correct as published. However, if you elect to add some cooked crumbed bacon to the recipe, it'll be even better!The correct photo will be posted here soon.Taste of Home Test Kitchen