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Grilled Jalapeño Poppers

Prep: 30 mins, Cook: 30-40 mins

16 Servings


  • cooking spray
  • 8 ounces cream cheese
  • 1 ½ cups shredded Cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 ½ teaspoons garlic powder
  • 16 whole jalapeno peppers with stems
  • 8 slices bacon, cut in half crosswise


  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. Mix together cream cheese, Cheddar, Parmesan, and garlic powder 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.  Stuff each pepper with cheese mixture and wrap each stuffed pepper in a half bacon slice (thin sliced bacon works best). Secure with toothpicks.
  5. Grill stuffed jalapeños on a less-hot part of the grill until peppers are hot and juicy and bacon is browned, 30 to 40 minutes.


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