Photo of Grilled stuffed jalapeños by WW

Grilled stuffed jalapeños

SmartPoints® value per serving
Total Time
28 min
15 min
8 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 a little can go a long way. If you use too much smoked paprika, the flavor can be a bit overpowering so be sure to carefully measure to start with 1/4 teaspoon, as called for in the directions.


Cooking spray

2 spray(s)

Low fat cream cheese

½ cup(s)

50% reduced fat sharp cheddar cheese

1½ oz

Jalapeño pepper(s)

12 large

Uncooked scallion(s)

2 Tbsp, sliced


2 Tbsp, fresh, chopped

Table salt

¼ tsp

Minced garlic

¼ tsp


¼ tsp, smoked variety (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 other small spoon (be careful not to touch seeds with bare hands).
  3. In a medium bowl, stir together cream cheese, 3 Tbsp shredded cheese, scallions, cilantro, salt, garlic and paprika until blended.
  4. Fill each pepper with about 2 tsp cheese mixture; sprinkle remaining 3 Tbsp shredded cheese evenly over peppers and sprinkle with more paprika, if desired.
  5. Reduce heat to medium; grill peppers, covered, until bottoms of peppers are lightly charred, peppers are tender and cheese is melted, 7 to 8 minutes. Let stand 5 minutes before serving.
  6. Serving size: 1 pepper