Ready to fire up the grill? Here’s a delicious recipe that you’ve GOT to try!
Grilled & Stuffed Jalapeno Poppers
There are special pepper racks you can purchase that hold the whole jalapeno peppers upright on the grill, but if you don’t have a rack, you can cut your peppers in half lengthwise and stuff each half separately.
Perfect for an appetizer, the rich and creamy combination of bacon, cream cheese, and cheddar is an excellent compliment to the spice of grilled jalapeno peppers and a healthier alternative to the breaded and fried version. For a party, you can stuff the peppers in advance, cover, and chill. Then, grill them just before your guests arrive.
2 to 4 slices of bacon (fried crisp and crumbled)
1 cup cream cheese, softened
1/2 cup shredded extra sharp cheddar cheese
1/4 cup minced green onions
1/4 teaspoon salt
1 garlic clove, minced
14 jalapeno peppers cored and seeded (be sure to remove as many seeds as possible or they will be really hot)
Cook the bacon until crisp and crumble it. Add bacon to cream cheese, add onion cheddar cheese, salt and garlic. Mix well. Stuff the peppers with the mixture. If you have a pepper grill rack, stuff them whole, if not cut them in half lengthwise and stuff each half.
Preheat grill to medium high heat.
Place stuffed peppers in the pepper grill rack or if sliced place them, cheese side up, right on the grill grate coated with cooking spray. Cover/close lid and grill peppers for 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Enjoy!
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