Grilled Stuffed Jalapeños are the perfect game day appetizer or snack! Fresh jalapeños are stuffed with cheese, bacon and a few simple seasonings. These stuffed jalapeno peppers are too good to resist.
We could snack on appetizers all day. And it’s even better when they are made on the grill because then they are perfect for game day or even camping. Grilled stuffed jalepenos are the perfect grilled appetizer or snack. You can make them as spicy as you want or not very spicy at all. Combine a few simple ingredients to make these cheesy stuffed peppers.
Grilled stuffed jalapeños
To make these easy grilled stuffed jalapeños, place bacon on a lined baking sheet. In the center of a sheet of aluminum foil, add the chopped onion, garlic, cumin and olive oil. Fold the foil around the mixture and seal tightly. Place the sealed pouch in an oven safe dish and place in the oven with the bacon. Bake for 15 to 20 minutes at 400 degrees Fahrenheit until the bacon is brown and crispy. Remove from the oven and let cool.
Chop the bacon and combine with the onion mixture, cheese and lime juice. Stir until mixed in a large bowl.
Preheat the grill to medium to high heat.
Spoon the filling into the peppers and place cheese side up on a grill pan. Grill with the top closed for about 8 minutes or until the bottoms are charred and the cheese is brown. Serve with cilantro and chopped tomatoes.
Are jalapeno peppers hot?
Jalapeno peppers are relatively mild to moderately spicy. To some people, they taste very spicy, but overall, they are moderately spicy. If you scoop out all of the white flesh and seeds, they will not be very spicy at all. If you prefer them to be spicy, leave the white flesh and seeds as that is where most of the spiciness comes from.
What do jalapenos taste like?
Jalapeno peppers taste a lot like a serrano pepper, but are not as hot or spicy. Roasted or grilled jalapenos are richer and slightly smoky. If you leave the seeds and flesh, they will be a little spicy, but removing the white flesh and seeds removes most of the heat.
Stuffed jalapeno recipe prep
This easy stuffed jalapeno peppers recipe is made in only 25 minutes. You can even prep part of the filling in advance. Bake the bacon and other ingredients in the oven. Set aside until you are ready to finish the recipe. You can even store in a sealed container in the refrigerator until you are ready to combine with the cheese and remaining ingredients. Prepping ahead saves time when grilling. You can prep ahead and then grill these cream cheese stuffed jalapenos while camping.
Grilled stuffed jalapeños are the perfect appetizer or snack! If you’re looking to create an entire meal with grilled recipes, try our grilled asparagus, grilled Mexican corn on the cob, or grilled lobster tail. We also really love this grilled chicken and asparagus pesto pasta salad and sriracha grilled chicken thighs.
If you try these grilled stuffed jalapenos or any of our other recipes, don’t forget to come back and leave a review!
Grilled Stuffed Jalapenos
- 2-3 slices center-cut bacon
- 1/4 cup chopped white onion
- 2 garlic cloves, chopped
- 1/8 teaspoon cumin
- 1/2 teaspoon extra virgin olive oil
- 4 ounces cream cheese, softened
- 4 ounces soft goat cheese
- ¼ cup shredded extra-sharp cheddar cheese
- ½ a lime for juicing
- 14-16 jalapeno peppers, halved lengthwise and seeded
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped tomato
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Arrange bacon slices on the foil.
- In the center of a second sheet of aluminum foil, add the chopped onion, garlic, cumin and olive oil. Fold foil around the mixture and seal tightly. Place the sealed foil pouch in an oven safe dish and place in the oven with the bacon. Bake for 15 to 20 minutes, until the bacon is brown and crispy and the onions are soft and fragrant. Remove from the oven. Be sure to move the bacon to a paper towel to let cool. Open the foil pouch and let cool. Be careful of steam.
- Once cool, chop the bacon and combine with the onion mixture, cheeses, and lime juice in a medium bowl. Stir until mixed.
- Preheat the grill to medium to high heat.
- Using a small spoon fill the peppers and place cheese side up on a grill pan (I sprayed the pan with cooking spray).
- Grill with the top closed for about 8 minutes until the bottoms are charred and the cheese is browned. Sprinkle with cilantro and tomato. Serve warm.
- If you want these to be spicy, we suggest leaving the white flesh or some of the seeds.