Save on Pinterest

Grilled Stuffed Jalapenos

These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There’s a flavor explosion in each crisp and tender pepper. —Mary Potter, Sterling Heights, MI
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 appetizers


  • 4 ounces cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika or paprika
  • 10 jalapeno peppers


  • In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture.
  • Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 66 calories, 6g fat (4g saturated fat), 18mg cholesterol, 125mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

Recommended Video


Click stars to rate
Average Rating:
  • justmbeth
    Oct 3, 2018

    So awesome! Cheese and seasoning really were a good compliment to the heat of the jalapenos. It was slightly difficult to stuff the filling into the slit without tearing it a bit.

  • TanyaVDB
    Jun 17, 2014

    First need to say that there wasn't one left on the plate. However I gave it a four star rating because I myself could not eat another one my mouth was on fire. However everyone else didn't seem to think so. I think like one person said it's a gamble if you get a hot one or not. Someone that likes the heat this is for them. I think the spices add to the heat. My husband loved them. However please please ensure that you wear gloves when working with peppers. After washing my hands I accidently touched my eye and had to flush it iout. GLOVES are a must!

  • Dksites
    Aug 26, 2012

    Had the family over they ate them before I could even get them off the grill. Everybody loved them.

    Aug 23, 2012

    It took a lot longer for the peppers to get soft for me - more like 25 - 30 minutes at 375f. Unfortunately, the peppers were not hot enough for me. Next time I'll make from my garden since they are ready to pick now! I think I will double up on the herbs as well.

  • amk4985
    Aug 2, 2012

    No comment left

  • GooFan
    Jul 24, 2012

    No comment left

  • akhil_garg2012
    Jul 24, 2012

    No comment left

  • msslab
    Jul 19, 2012

    I've made this recipe a couple of times--so good. One change is I used mini peppers instead of jalapeno. The colored ones makes a pretty dish.

  • decar48
    Oct 8, 2011


  • coolcrow26
    Sep 13, 2010

    Great recipe, time consuming, but worth it. I added a hand full of real bacon bits, some fresh chives, and a little sour cream. I substituted the paprika for some chipotle seasoning from Pampered Chef. It also made lots more than 10 peppers, but mine were small in size. It probably made 20+.