Grilled Stuffed Jalapeños (Family Meals)

Total Time
0 min


Cooking spray

1 spray(s)

Jalapeño pepper(s)

12 large

Neufchâtel cheese

½ cup(s), (light cream cheese), softened

Reduced-fat cheddar cheese

3 oz, (about 6 tbsp), or Cheddar Jack cheese, shredded

Uncooked scallion(s)

2 Tbsp, sliced


2 Tbsp, chopped fresh

Minced garlic

¼ tsp


¼ tsp, smoked plus additional from sprinkling

Table salt

¼ tsp


  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. Cut jalapeños lengthwise in half, leaving stems intact; cut thin slice from bottom of each pepper half so it can stand securely. With grapefruit spoon or melon baller, scoop out seeds. Set peppers aside.
  3. Stir together cream cheese, 3 tablespoons of Cheddar, the scallion, cilantro, garlic, ¼ teaspoon of paprika, and the salt in small bowl until blended.
  4. Fill each pepper half with about 2 teaspoons of cheese mixture; sprinkle evenly with remaining 3 tablespoons Cheddar. Lightly sprinkle with paprika.
  5. Reduce grill heat to medium; place peppers on grill rack and grill, covered, until tender, lightly charred on bottom, and cheese is melted, about 8 minutes. Let cool slightly before serving.
  6. Per serving: 2 stuffed pepper halves


The peppers can be stuffed up to 1 day ahead; refrigerate, covered, until ready to grill.