Grilled Stuffed Jalapeños

This recipe is amazing. I have a giant 4 year old jalapeño tree that produces lots of huge peppers, and this recipe never disappoints. Best stuffed pepper recipe I've tried.

With all the great reviews I wanted to love these. They were okay but not as great as everyone said. While the jalapeño kick was great, we thought the filling was very bland, maybe I need to add a little more bacon next time or a different type of cheese. Not sure if I'll try again.

REALLY good. Some of the peppers were hotter than others.Easy to make. I bought 8 medium jalapenos for 4 of us and used all the filling.

Amazing! Love them. Better than the Restaurent!

These were fabulous.  Since it's winter in NW Ohio, I opted to bake them at 350 for 20 minutes with a covering of sharp cheddar and 5 minutes in the broiler afterwards.  I had some huge  peppers, so it made for extra filling.  Here's what I did with it:  stemmed some baby bella mushrooms, chopped the stems and added them to the remaining filling, along with some chopped cooked crab meat that I happened to have.  both peppers and mushrooms were delicious!!! Oh, I used 3 slices of bacon and all light cream cheese since fat free is nasty.  :)

Very tasty, not that hot.

As many have indicated, these little gems are delicious! Also many have said how difficult it is to clean out the seeds and veins...here's my little tip - a small spoon from the kitchen drawer works wonders. Yes, glove those hands, but you can make short time of seeding the peppers if you use the spoon to scrape out the seeds and ribs, starting at the stem and working to the point. I hope this helps someone who is having a hard time prepping the peppers!

These were very tasty and really simple. I'll definitely have again!

I like to use 1/2 chevre and 1/2 neufchatel. It gives it a nice tangy flavor.

Have been making this recipe since it was first published and it never disappoints!! Even a beginner can make these and look like a gourmet chef! One tip, use plastic gloves or bags when cleaning the seeds out....and always was your hands thoroughly!!! It's the oil from the seeds that stings. If you like things on the spicier side, leave some seeds in. Also, one way to tell if a pepper is older and spicier is to look for "wrinkles" in the peppers. The more wrinkles, most likely the spicier it is.

Oh My Gosh!!! I picked the last of my peppers and had way too many so I decided to try this recipe. It is aaahhhmaaazing!! I could make an entire meal out of these....which is probably not a good idea for the health conscious! Wish there were 10 stars. I improvised since I have fresh chives and used those instead of the green opinion and omitted the garlic. You will love these!

These go really well with dry martinis! ;)

So easy and so yummy!

We have made this recipe several times and there are always rave reviews. It satisfies the need for heat with a creamy texture that is enhanced by the coolness of the diced tomatoes and cilantro. Simply put, YUMMY!

This recipe is very easy and extremely tasty. We like our food on the spicier side, so we pureed everything that was removed from the peppers and mixed it into the cheese. We used a cake decorator to fill the jalapenos, and it made the process much faster and cleaner.

Oh my are these good! This recipe is high on the list of favorite appetizers when company comes and we are grilling. I also made these for my vegetarian son and left out the bacon, he loved them (I left the seeds in for him). You won't have any left overs!

So-so recipe. Probably will try it next time with baby sweet peppers.

I can't stop eating these! Too good with beer and friends on a summer's eve!

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.

great recipe, i purchased a jalapeno holder for my grill along with a jalapeno corer from williams sonoma. they work great. the unique concept behind the holder is that it allows for the use of whole jalapenos. the holder actually holds the entire peno upright. i purchased them together and paid $25 for both. rock the grill

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!

I couldn't grill these on my charcoal grill bc they were entirely too small. Only half of them made it (the rest fell in!) So the second time I baked them though they weren't nearly as tasty as the grilled ones. I used reduced fat cream cheese & chives instead of green onions since my produce came from my garden and I'm not growing green onions. Also used a mexican blend of shredded cheese which I liked better. Didn't do the cilantro/tomato topping and it was still great without it. It definitely takes forever to prepare the peppers for stuffing, so the time allotment is correct. And something I learned years ago from cooking with spice - wear plastic gloves. I have had jalapeno juice in my eye from a finger and it is unbearable pain. Will be making this again!

To speed up the pepper prep use a serrated grapefruit spoon.

These were delicious! I liked them much better than the ones wrapped in bacon-- I didn't have to worry about if they were cooked or not. Tasty, addictive, and down-right dangerous! Made them for a party Saturday and making them again for a gathering on Thursday. Yum!

Served these at an outdoor office party. They were a big hit. I already have requests to serve again at this year's party!

OMG! These were so delicious I couldn't stop eating them! The rest of the family was lucky to get a couple each. Can't wait to make them again when my peppers are ripe.

my hubby loves these! we don't have a bbq, so I baked them at 450 for 6 min and then broiled them for 2 min - perfect!

These were a hit at this year's Cinco de Mayo but have to admit cleaning the peppers is to time consuming for me to make this recipe often. Great recipe, very tasty but pepper prep not fun

I have been using Cooking Light recipes for years and years and this might be my all-time favorite. It's a pain to remove the veins & seeds from the jalapenos, but the results are absolutely worth the time. If you are taking these to a party, double the recipe - they will be gone before you know it. They are now a signature dish for our household; every time my husband and I are going to a barbeque, everyone asks us to make these. They are absolutely delicious!

Perfect.

I made these a couple of times during the summer - the family loved them! Like others - it was all I could do to get them on the serving plate before they were gone. Going to make them again tomorrow for the Rose Bowl (Go Ducks!), but am going to substitute a Beer-Cheese spread for the cheese mix used in the recipe, and will bake in the oven instead of on the grill. They should still be great, though. I'm thinking a few of those and a cold beer will be really good together!

Made mostly as directed, used only 10 large jalapenos. Grilled on tinfoil for 15 minutes. Used only Neufchatel cheese instead of mixing two kinds of cream cheese. Excellent taste and texture. Will definitely make again!!

Amazing! Assembled in advance, then transported to a tailgating event where we grilled them. (We put foil down on the grill to prevent a runaway or any leaking of cream cheese.) They were a big hit - everyone loved them - even those that "don't like jalapeno".

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. Enjoy

These were amazing!!! We have already made them twice for bbq parties, and each time they disappeared in seconds. It is a pain to clean the jalapenos but also good to note that if you like spice, you can leave some membranes in and save yourself some trouble. I used Neufchatel instead of mixing regular & low fat cream cheese, just so I didn't have to have leftover cheese. Although everyone wished we'd made a second batch!

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.

Plan to tailgate with this!

This was made for our Cooking Light group. It was excellent. A few were hotter than others, so be sure to get those seeds out.

These were easy to make and tasted great! Was very glad I used a pair of gloves to prepare the jalapenos since some of them were quite hot.

I used only low fat cream cheese, dried minced onion, and real bacon bits that you get in the salad aisle- it makes it super easy to have bacon on hand without having to pre-cook that too. Covered with foil and grilled for 8-10 mins on a grill wok. They were fantastic!

Easy and Outstanding. I used a melon baller to scrape out the seeds and membranesof the jalapenos. When I grilled them, some of the cheese melted out of the pepper. I will make this again. I don't eat bacon; I substituted a soy product that tastes like bacon.

I fixed this dish last night and I have to say it was terrific. If you like jalapeno poppers, you'll love this dish. It is truly a kicked up version. Very easy to prepare. I added a little more bacon then recipe called for, but you can never have to much bacon...

I made thisd for a 4th of july party and these went before any other app! Everyone raved about them. I omitted cilantro since I am not a fan of it. I also used 2 lo-fat cream cheeses instead of fat free as I did not want to go out and make a special trip for the FF.

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.

So So good! My whole family loved them. They weren't too spicy one you remove the seeds, so everyone can eat them.

Here's a tip: After you cut the jalapeno's in half run the small end of a melon baller down from the stem end & it will remove the insides in no time at all.

Love these - omitted the garnish since I didn't have it. My daughter ate the cheese mixture cold with pretzel sticks. That would be good just warmed with a ramekin with veggies to dip. Making it again tonight!

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.

These are a lot of work to make, but so delicious! And they are good cold as well as warm! I have some extra peppers right now... I'd forgotten about this recipe... going to go make it right now!

These were fantastic! I made a few modifications - deleted the cilantro/tomato topping and used 8oz 1/3 fat cream cheese, instead of the two cream cheeses. I also used regular mexican blended cheese, since I didn't want to waste money on buying extra sharp cheddar. It took a long time to remove the membranes on these, but it was worth it. Minimal eat, maximal flavor. They were a big hit. Instead of grilling, I baked at 425 for 8-10 minutes. I can't wait to make this again.

I made these as an appetizer for Father's Day dinner. They were a huge hit! I didn't use the chopped cilantro and tomato over the top, they were gobbled up before I could plate them and top them! Pretty easy to make and super yummy.