Hands-on Time
30 Mins
Total Time
40 Mins
14 servings (serving size: 2 pepper halves)

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. 

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

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.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: Cooking Light, July, 2011

Ratings & Reviews

Chell962's Review

July 16, 2011
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!

veryslowcook's Review

July 30, 2012
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!

HennyPenny's Review

May 26, 2012
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.

ESmith6's Review

July 17, 2011
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.

schapstick's Review

July 18, 2011
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.

relkins08's Review

July 21, 2011
So So good! My whole family loved them. They weren't too spicy one you remove the seeds, so everyone can eat them.

carolfitz's Review

September 17, 2011
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.

badkitty's Review

July 25, 2011
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.

NewUser13's Review

October 01, 2011
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

amd0716's Review

September 06, 2012
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.