Searching for that perfect, crowd-pleasing appetizer for you next get-together? Look no further than these stuffed jalapeño poppers. The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This grilled appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version. If you’re looking to keep your stuffed jalapeño poppers vegetarian-friendly, you can eliminate the bacon or replace it with coarsely chopped nuts, like smoked almonds or toasted pecans. 

Julianna Grimes
Recipe by Cooking Light October 2013

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Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
14 servings (serving size: 2 pepper halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Chef's Notes

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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Nutrition Facts

56 calories; fat 4.1g; saturated fat 2.2g; mono fat 1.1g; poly fat 0.2g; protein 2.9g; carbohydrates 2.1g; fiber 0.5g; cholesterol 13mg; iron 0.2mg; sodium 157mg; calcium 55mg.