These grilled jalapeño poppers are the best! They're stuffed with a creamy cheese filling, wrapped in bacon, and cooked until the jalapeños are tender and the bacon is crispy.
Ingredients
- cooking spray
- 8 ounces cream cheese
- 1.5 cups shredded Cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1.5 teaspoons garlic powder
- 16 whole jalapeño peppers with stems
- 8 slices bacon , cut in half crosswise
Instructions
-
1
Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
-
2
Mix cream cheese, Cheddar, Parmesan, and garlic powder together in a bowl until the mixture is thoroughly blended.
-
3
Lay jalapeño pepper on a work surface and cut a lengthwise sliver from the side of the pepper, exposing seeds and white membrane. With the handle of a teaspoon, scrape out seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers.
-
4
Chop up pepper slivers and mix into cheese stuffing. Stuff each pepper with cheese mixture and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
-
5
Grill stuffed jalapeños on a less-hot part of the grill, turning as needed, until peppers are tender and juicy and bacon is browned and crisp, 30 to 40 minutes.
Nutrition Facts
Per serving
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