Grilled stuffed jalapeños

Grilled Stuffed Jalapeños

Points® value
Total Time
30 min
15 min
10 min
The cream cheese filling helps tame the heat from the peppers in this fun appetizer. Or serve as a side to any grilled entrée. The peppers can be prepped up to 1 day ahead and grilled just before serving. If your peppers won’t sit flat, cut a small slice off the bottoms to prevent them from falling over. Smoked paprika deepens the smoky flavor of this spicy dish, but when garnishing, remember a little goes a long way.


Cooking spray

4 spray(s)

Jalapeño pepper

12 large, halved with stems intact

Low fat cream cheese

½ cup(s)

Reduced fat cheddar cheese

6 Tbsp, sharp variety, shredded


2 Tbsp, fresh, chopped


2 Tbsp, sliced

Jarred minced garlic

¼ tsp


¼ tsp, smoked variety (or more to taste)

Table salt

¼ tsp


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Cut off thin slice from bottom of each jalapeño half. Scoop out seeds with grapefruit spoon or other small spoon. (Be careful not to touch the seeds and membranes with bare hands.)
  3. In medium bowl, stir cream cheese, 3 tbsp cheddar, cilantro, scallions, garlic, 1⁄4 tsp paprika, and salt until combined. Fill each jalapeño half with about 2 tsp cream cheese filling. Dividing equally, sprinkle tops with remaining 3 tbsp cheddar. Sprinkle lightly with more paprika, if desired.
  4. Reduce heat to medium, or move jalapeños to cooler side of grill. Close lid and grill jalapeños until bottoms are lightly charred and tender and cheese is melted, 7 to 8 minutes. Let cool for 5 minutes.
  5. Serving size: 1 halved jalapeño with filling