Grilled Stuffed Jalapeños
PersonalPoints™ per serving

Total Time: 30 min
Prep: 15 min
Cook: 10 min
Serves: 12
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 when garnishing, remember a little goes a long way.
  • 4 sprays cooking spray
  • 12 large Jalapeño peppers, halved with stems intact
  • ½ cup low-fat cream cheese
  • 1½ oz 50% reduced-fat sharp cheddar cheese, (about 6 tbsp), divided
  • 2 tbsp cilantro, fresh, chopped
  • 2 tbsp uncooked scallions, sliced
  • ¼ tsp minced garlic
  • ¼ tsp paprika, smoked variety (or more to taste)
  • ¼ tsp table salt

  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill.
  2. Cut off a thin slice from the bottom of each jalapeño half. Scoop out seeds with a grapefruit spoon or other small spoon. (Be careful not to touch the seeds and membranes with bare hands.)
  3. In a medium bowl, stir cream cheese, 3 tbsp cheddar, cilantro, scallions, garlic, 1⁄4 tsp paprika, and salt until combined. Fill each jalapeño half with about 2 tsp cream cheese filling. Dividing equally, sprinkle tops with the remaining 3 tbsp cheddar. Sprinkle lightly with more paprika, if desired.
  4. Reduce heat to medium, or move jalapeños to the cooler side of the grill. Close lid and grill jalapeños until bottoms are lightly charred and tender and cheese is melted, 7 to 8 minutes. Let cool for 5 minutes.
  5. Serving Size: 1 halved jalapeño with filling