Grilled Pepper Poppers

We mix jalapeno and poblano peppers. We just stuff the poblanos with the mix and grill those. We follow the jalapeno recipe and cut each in half and use an oven instead of the grill because they are easier to cook. Some of the jalapenos we don't bother to seed or devein because some of our friends like to suffer while they eat.
Bacon adds much more flavor as does garlic, so we add those to the mix. Usually just a strip of bacon on top of the halved jalapenos does it. Once the bacon is done, the jalapenos are too.

The point of these are that they're a healthful, vegetarian version of Jalapeno poppers! Adding bacon defeats the whole purpose.

not as good as the other CL recipe with bacon, lime juice and cilantro. I prefer a light cheddar/jack shredded cheese over parmesan.

It helps to par-boil for about 3 min to reduce heat and soften skin. To make it easier to remove the white membrane, use an apple corer and just scrape the round cylinder along the membrane. These bad boys just vanish.

These were good but a little bit of work to cook on the grill. In a pinch, make the filling and add chopped jalapeño, heat and serve as a dip...needs something else, but not sure what; maybe something sweet; like a small dripping of jalapeño pepper jelly on top? I would make again, but I'm still in search for my favorite "healthy" version of a Jalapeño popper...

These were a huge hit at an outdoor birthday cookout. I prepared them at home (where I don't have a grill) and actually baked them in a 425 degree oven for about 25-30 mins, or until the cheese had browned a bit on the top. Cheeses can be a little on the expensive side, but definitely worth it. Great flavor.

I make this recipe for cookouts during the summer. Everyone loves it because the jalepenos are not hot. I also make up a batch of the filling and grill just a few at a time for dinners at home.

I love this recipe! Have made it several times for friends and it's always a hit! It is also a great treat to take on camping trips. Just prep everything at home, stuff and grill the peppers at the campsite. Pretty high-end camp appetizers! Every once in a while, I'll run into a super hot jalapeno, but I find that the larger peppers tend to be more mild than the smaller ones, so I pick carefully. I also prefer regular cream cheese over non-fat and I use a romano/parmesan cheese mix over straight parmesan. I really don't think you can do wrong with this recipe!

These are AMAZING! And definitely the hit of the football game! I used 1.5x the ingredients for the cheese mixture, but also had a few extra peppers to stuff. Omitted the cilantro completely because I think it's horrible. The only thing that took a long time was cutting and de-veining the peppers. The rest is fairly easy. They weren't hot whatsoever so I might actually leave some veins/seeds in next time. Even the people that despise heat were devouring these. Everyone was raving about the recipe, can't wait to make this again!

One of my favorite tailgating recipes! We wrapped each one in half a slice of raw bacon before throwing them on the grill and they were a huge hit. A little time consuming to de-vein the peppers but well worth it.

Everyone we make these for asks for the recipe or for me to bring them again. We've also done them with a combination of sweet peppers and hot so everyone can enjoy!

Made this for a small family gathering. Five of us polished these off with no problem and wished there were more. I didn't change a thing but can see where a little experimenting wouldn't hurt. Maybe a little sharp cheddar instead of the parmessan - I'm sure someone else already thought of this.

Fantastic, not too hot, but lots of flavor. Could not stop eating them!! Will be making these things again & again.

The key is to devein and deseed them first. You can heat them first in a pan with some lemon avocado oil, salt and sugar, then stuff them. I have made my own version of these for years and I think they are better.

I don't even like jalapeno peppers and these were absolutely delicious. I didn't change a thing. The heat is just fine for my hubby and those who are used to that pepper's heat, but it was nice to read from other reviewers how to decrease the heat. Next time, I might do half just as they come out and half a little milder by cooking the pepper a bit first. This recipe is a keeper!

Wonderful, scrumptious, divine and delicious. Only change I made was to substitute shredded cheddar for the goat cheese and left in just a little of the white vein on the jalapeno to add some heat. I will make these over and over again. They were the rave of the party. I also included them in our Saturday night finger food ritual.

Excellent and a huge hit at the Fourth of July potluck we attended! They are as hot as you want them to be... for less heat, take out the peppers and the veins, for more heat, leave a bit more vein, for lots of heat, leave a few seeds! We actually had left-overs the first time I made them and they were great cold too!

These are outstanding, I did alter a bit. I added cilantro instead of sage and added a cup of cojita cheese instad of parmesan. I thought 16 may be too many but they were gone in 10 min. Next time I will double the receipe. Also any leftover cheese spread was awesome in carnitas tacos!

These were really yummy! I made these for a game night, and they were definitely a hit! To curb on the spiciness of the pepper, I rinsed them after seeding. I also took someone else's suggestion and cooked the peppers alone for about 5 minutes before adding the cheese mixture. I recommend doubling the cheese mixture, because the amounts completely depend on how large the peppers are. I only had enough cheese mixture for 13.5 of the peppers, and I had added an extra 2oz of cream cheese. The leftover cheese mixture could be used for crackers, etc. Also, I used crumbled goat cheese to save a little and it worked very well. Overall really enjoyed these little poppers and will definitely make them again!

I made these a while ago as a sub for frozen jalapeno poppers. They are awesome, way better than the frozen deep fried ones! I'm making them for super bowl next week! I used dried sage instead of fresh and not a lot of it. For those who are saying they are too hot there is an easy fix. Just cook them longer. I actually did them in the oven the first time(next week I will probably use a grill) and I cooked the peppers for a few minutes before I stuffed them, then stuffed them and continued cooking. The longer the peppers cook, the milder they will be. Next time I will probably use laughing cow cheese instead of the ff cream cheese because it has a better texture. These really are great though!

Wonderful!

I made this recipe for a birthday party and there were none left. I soaked the jalapenos in a bowl of water overnight so that they weren't overly hot. Most people commented on how much they liked this recipe. I'll be making these again for my New Year's Eve party tomorrow.

This is a great alternative to the usual football/sporting event snack. Tasty with a little heat and suprisingly easy!

We love the Pepper Poppers. We have made them twice and highly recommend them. I did change a few thing for our taste, I sub extra cream cheese, insteat of the goat cheese and used 5 italian cheese instead of the parm. the second time i added onion, instead of the green onion. My husband love them and they are so easy. The poppers work great on the grill or stove top.

These are great! I used shredded cheddar cheese because I didn't have goat cheese on hand, and I cut the amount of sage based on other reviewers' suggestions. Be careful not to overstuff the peppers or the cheese will melt over the edges.

Wear gloves when seeding the jalapenos if you're a contact lens wearer 8-o These are excellent! Made them for a party, and everyone loved them! Will happily make these for any party!

Delicious! This is a favorite go to snack when we want something spicy. A great way to use those farmer's market jalapenos! The cheese tempers the heat of the peppers.

I've made these twice. Once for home and once for a large heavy grazing party for about 60 people. They were fabulous. Yes, they are hot, but they are jalapenos! The same filling would be good in small sweet peppers for those who don't like heat. the grilling makes them unique. I did use fresh sage leaves from my garden and thought it added something a little different. Don't want to overdo the sage, it can be assertive.

Made these this weekend for a small crowd and they went over great. I used shredded cheddar cheese instead of parmesan but otherwise followed recipe exactly (I also made them indoors on a grill pan, in three batches). These are *very* spicy. I ran out of filling before I put the third batch of peppers in the pan, so I made some more using everything but the goat cheese--these were good too (although I did like the ones with goat cheese better). The leftover filling was good on tortilla chips too.

We live in the Caribbean and our jalepenos are quite hot - too hot for some friends, but perfect for us who love heat. In place of the parmesan, I marinated some tomato, basil feta in olive oil and used it instead. It was a great complement.

These were delicious. I made sure my peppers weren't too hot before I made them and they turned out fabulous. Everyone at the party ate them up. I used 1/3 reduced fat cream cheese instead of fat free. My husband's only complaint was balancing them on the grill but they were worth the balancing act. They'll definitely be made again. The sage in them was perfect.

These are sooooo good. We have already made them 3 times since the recipe came out in late May. So good and so easy to make!

These are awesome! We didn't find them overly spicy--my 12 year old devoured them! Must be a difference in jalapenos. I didn't change anything in the recipe and we like the filling so much we are going to use it as a spread. These will be great for our next get-together.

WAAAY way way way too spicy. Must have got my hands on some real ripe ones because these were completely inedible. Hoping to salvage the topping by spreading on some celery/crackers and the jalepenos by integrating them into my other Tex-Mex/Mexican dishes. I'm a spicy food-eater, and I couldn't even handle these ones. Would not reccomend for a party - the physical aftermath of these is bound to not be too pretty.

This definitely a "keeper." I have made similar dishes with plain cream cheese as the stuffing and wrapping the pepper with bacon. However this was a nice change of pace. I did add a can of crab meat to the stuffing. I also found some various colored small peppers that I used in addition to the jalapeno. Made for a nice presentation.

These are absolutely fantastic! I love spicy food and took them to a cookout that was 50% men and they devoured them. What a fantastic way to have a jalepeno popper without the deep fried greasiness. They are quite spicy, but I think the cheese really helps mellow the spice. Don't forget to wear gloves will chopping this many peppers...yikes!

Took this to a picnic tonight and received positive feedback. I followed the recipe with the exception of the sage. It seemed a bit out of place in the recipe and a previous reviewer mentioned that it was too much, so I cut the amount to half of what was called for. Also, I only had enough filling for 14 pepper halves. The flavor and the amount of filling was good balance to the heat of the pepper. I definitely would make this again.

This was a big disappointment. The sage tasted so strong, even though I didn't add all that the recipe called for. I will not be making this again.

I am with Nancy on this. The jalepenos were just too hot, even after I completely seeded them and removed all the whites on the inside. I will try them again with a slightly milder pepper.

OMG! I too made this Memorial Day Weekend. Made them a second time to make sure they were as good the second time around. The worst thing is deseeding the peppers. That was rough. But the flavors were FABULOUS!!! We loved them! Getting ready to make them again!!!!!

I made these for Memorial Day appetizer and shared with another couple. We all agreed that they would have been better used with a milder pepper than the jalapeno peppers. A suggestion from one of my guests was they would be good with the jalapeno diced into small pieces, added to the cheese mixture and put into a puff pastry mini cup. I would try this recipe again, but use a milder pepper like the recipe suggested.