Grilled Stuffed Jalapenos
The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version. If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive. (Adapted from Cooking Light)
14 servings (serving size: 2 pepper halves)
- 2 center-cut bacon slices
- 4 ounces cream cheese, softened (about 1/2 cup)
- 4 ounces fat-free cream cheese, softened (about 1/2 cup)
- 1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
- 1/4 cup minced green onions
- 1 teaspoon fresh lime juice
- 1/4 teaspoon kosher salt
- 2 tsp. minced garlic
- 14 jalapeño peppers, halved lengthwise and seeded
- Cooking spray
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped seeded tomato
- Preheat grill to medium-high heat.
- Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon.
- Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine.
- Divide cheese mixture evenly to fill the pepper halves.
- Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray.
- Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.
- Place peppers on a serving platter. Sprinkle with cilantro and tomato.