Photo of Grilled stuffed jalapenos by WW

Grilled stuffed jalapenos

SmartPoints® value per serving
Total Time
28 min
15 min
8 min
The delicious cream cheese filling calms the heat from the peppers in this fun appetizer. Or serve as a side to any grilled entrée.


Cooking spray

2 spray(s)

Jalapeño pepper(s)

12 large

1/3 less fat cream cheese

½ cup(s), softened

Low-fat shredded cheddar cheese

6 tbsp(s), or Cheddar jack, divided

Uncooked scallion(s)

2 tbsp(s), sliced


2 tbsp(s), fresh, chopped

Table salt

¼ tsp(s)

Minced garlic

¼ tsp(s)

Smoked paprika

¼ tsp(s), (plus extra for garnish)


  1. Before heating, coat grill rack with cooking spray; preheat grill to medium-high.
  2. Cut off a thin slice from one side of each pepper, leaving stems intact; scoop out seeds with a grapefruit spoon or a small spoon (be careful not to touch seeds with bare hands).
  3. In a medium bowl, stir together cream cheese, 3 tablespoons shredded cheese, scallions, cilantro, salt, garlic and paprika until blended.
  4. Fill each pepper with about 2 teaspoons cheese mixture; sprinkle remaining 3 tablespoons shredded cheese evenly over peppers and sprinkle with more paprika, if desired.
  5. Reduce heat to medium; grill, covered, until bottoms of peppers are lightly charred, peppers are tender and cheese is melted, about 7 to 8 minutes. Let stand 5 minutes before serving.
  6. Yields 1 pepper per serving.