The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version.
Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides 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 peppers on a serving platter. Sprinkle with cilantro and tomato.
If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive.
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Great tasting and easy to make. The filling is wonderfully creamy and bacon makes everything better. I used yellow, green, and red jalapenos from the garden. Working off other reviewers' advice, I baked them for 8 min at 450 degrees and then broiled them 2-3 min. An excellent way to use our garden jalapenos!
Yumm! These are delicious. It takes a while to prepare the jalapeños but they are well worth it! I used all low-fat cream cheese (neufchâtel) rather than the 2 different kinds and used black diamond cheddar. I will definitely be making these again.
Another great recipe from the Jul '11 issue. These were terrific. Made as written except that all summer Whole Foods has had ginormous jalapenos, so we had to increase the cheese blend just to fill them level. Plan to serve more than one pepper per person -- you'll be thanked for the effort. First course to CL's grill-braised clams & chorizo.
Fabulous! Made as directed, using peppers from my garden. Some were a little small, which took down a little heat, so I wound up with extra stuffing, used that to stuff portabello mushrooms for dinner the next day, added a little more cheddar, and topped with bacon, delish! One suggestion, take the grill pan off and let it sit for a minute, won't be as messy to transfer the jalapenos. We had 5 for dinner, and had this and caprese skewers as apps, we only had 2 left over! My father doesn't usually eat spicy things, but these mellowed enough for him to enjoy them as well. I did make changes to the topping, I slurried the tomato, and cilantro in the food processor with about a TB of oill and TB of garlic herb mayo, it adhered better and was a hit.
Absolutely fantastic. I made a trial run last night. Great, easy recipe.
I would suggest leaving the peppers on the grill until the tops just start to char. I did last night---but the bottoms were very charred. If I'd have seen how charred the bottoms were getting I probably would have pulled them off earlier and I'm not sure that they would have tasted so great. Don't be scared by the charring on the bottom.
Also; I cut the tops off of half my peppers (cut them without really thinking about how I was planning to stuff them) and for the rest I just trimmed the stem off. DEFINITELY leave the stem--just cut it as close to the pepper as you can. The ones that I cut the whole top off (were easier to clean) but opened as they cooked and were a bit more difficult to get off of the grill.
I'd say that the small grill sheet to cook them on is a must--I can't imagine just placing them on the grill rack--they'd fall through when they soften.
You will become "famous" for these little apps. They are always a hit at BBQ's and tailgates. One of our tailgaters raved about his burger after using two of the stuffed jalapenos as a topping. One more thing....I like to add a splash of worcestershire to the cheese mix.
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