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Grilled stuffed jalapenos

14 servings (serving size: 2 pepper halves)
14 servings (serving size: 2 pepper halves)


  • 2 slice center-cut bacon
  • 1/2 cup (4 ounces) cream cheese, softened
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
  • 1/4 cup minced green onions
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 teaspoon small garlic clove, minced
  • 14 teaspoon jalapeño peppers, halved lengthwise and seeded
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon chopped seeded tomato
  • Preparation

    Baking Directions:

    Preheat grill to medium-high heat.

    Cook the bacon in a skillet over medium heat until crisp.

    Remove bacon from pan, and drain on paper towels.

    Crumble bacon.

    Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine.

    Divide cheese evenly and fill the pepper halves.

    Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray.

    Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.

    Place the peppers on a serving platter.

    Sprinkle with cilantro and tomato.