Fire up the grill and get ready for the heat! These grilled jalapeno peppers are a cinch to make with just three ingredients that go together perfectly. Each jalapeno is cored and stuffed with a mixture of cream cheese and bacon, then slowly roasted on the grill.
These stuffed jalapeno poppers are a Father’s Day grilling favorite in our house…and they’re often requested at our backyard barbeques. Since they’re so quick and easy to put together, I’m always more than happy to serve them up!
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What are Jalapeno Poppers?
Jalapeno poppers are a popular appetizer consisting jalapeno peppers stuffed with cream cheese. When they first appeared in the United States, poppers were cream cheese stuffed jalapenos encased in bacon or sausage, then deep fried. Nowadays we call those armadillo eggs.
Today’s basic jalapeno poppers are still cream cheese filled, but most of the time they are breaded and deep fried or baked. This recipe eschews the traditional breading in favor of the keto-friendly, fresh taste of simple jalapenos.
If you enjoy the taste of jalapeno poppers, check out our prize-winning jalapeno popper grilled cheese sandwich. In April, 2021, that sandwich took first place in Angelo Caputo’s Fresh Market grilled cheese recipe contest. You can read more about the contest here!
Are They Spicy?
Yes, these do tend to be a little bit spicy, unless you are able to remove all the seeds and pith, or membrane containing the seeds, from the jalapenos as you prepare them. Those parts of any pepper house the capsaicin, which is the chemical responsible for the heat in peppers.
Since grilled cream cheese stuffed jalapeno peppers can run spicy, it’s a good idea to know how much heat your palate can endure. Jalapeno peppers rank pretty low on theScoville scaleof chili pepper heat, coming in at a range of 2,500 – 8,000 SHU. A range is given since different conditions such as soil type or water and sunlight amounts can affect the heat factor.
To find out more about how hot different peppers can be, check out our article on pepper heat here!
Where Can I Get A Jalapeno Grill Rack?
Even though these can easily be made without a rack, I truly never make mine without one. My jalapeno rack is so old that I can’t even remember where I got it. Today, they are available with handles, which I would love to have on mine.
You can find jalapeno grill racks in gourmet stores and occasionally at big box stores, usually near grills or grilling utensils. You can also get some great racks on Amazon for low prices. Some of them even come with tools that help core and prepare peppers to make your job easier.
Directions
- Mix softened cream cheese and bacon together until well-combined.
- Prepare the jalapenos by slicing off the tops, then scooping out the seeds and pith with a vegetable peeler. They can also be sliced in half lengthwise and laid on the grill.
- Divide the cream cheese mixture into 18 portions. Form each into a jalapeno-sized roll.
- Slip a cream cheese roll into each jalapeno.
- Set each stuffed pepper into the grilling rack. Positioning the peppers in every other hole makes it easier to remove them. If you’re not using a rack, lay the pepper halves on oiled grill rack.
- Grill peppers on rack over medium-low heat for 15 minutes, or until peppers blister slightly and the cream cheese tops brown. If you’re not using a rack, grill for about 8 minutes.
Check Out More for the Grill!
- Learn how to make the Perfect BBQ Chicken
- Check out the sloppiest, biggest BBQ Bacon Stuffed Burgers
- Discover how to grill veggies, like Lemony Grilled Cauliflower
Recipe by Chicken Soup with DumplingsCourse: Appetizers and Snacks, Keto-FriendlyDifficulty: Easy
Prep time
20
minutes
Cooking time
15
minutes
Total time
35
minutes
These jalapeno poppers are a grilling favorite all summer long. Stuffed with cream cheese and bacon then slowly grilled, every bite bursts with flavor!
Ingredients
8 oz cream cheese, softened
6 sliced crisply cooked bacon, crumbled
18 jalapeno peppers
Directions
- Mix softened cream cheese and bacon together until well-combined.
- Prepare the jalapenos by slicing off the tops, then scooping out the seeds and pith with a vegetable peeler. They can also be sliced in half lengthwise and laid on the grill.
- Divide the cream cheese mixture into 18 portions. Form each into a jalapeno-sized roll.
- Slip a cream cheese roll into each jalapeno.
- Set each stuffed pepper into the grilling rack. Positioning the peppers in every other hole makes it easier to remove them. If you’re not using a rack, lay the pepper halves on oiled grill rack.
- Grill peppers on rack over medium-low heat for 15 minutes, or until peppers blister slightly and the cream cheese tops brown. If you’re not using a rack, grill for about 8 minutes.
Notes
- For added cheesiness, add 1/3 cup shredded cheddar cheese to the cream cheese mixture.
- Try substituting 1/2 cup cooked, drained sausage for the bacon.
- Make it vegetarian by substituting 1/2 cup green onion slices for the bacon.
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