Grilled Stuffed Jalapenos

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.


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


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.

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