If you make one batch of these stuffed jalapenos, you’ll be making them about every time you grill. People like ’em so much; they’ll be beggin’ you for more.  We’d like to thank http://www.smoker-cooking.com where we found this delicious snack recipe!

The recipe for these grilled appetizers is pretty straightforward, but preparation requires a little effort.

The work involved in removing the seeds from the peppers, and stuffing and filling them is kind of tedious, but it’s so worth it!

Here’s what you’ll need to make a batch of these cheese stuffed, bacon wrapped delights…


One pound of large Jalapeno peppers
8 ounces of cream cheese, softened
4 ounces of smoked cheddar cheese, shredded
A half-pound of sliced bacon
One teaspoon of chopped garlic
One-half teaspoon salt
Bamboo skewers

Cut the tops off of the peppers and remove the seed cores. A carrot peeler  works really well. Combine the softened cream cheese, the smoked cheddar, salt and the garlic. Using the handle end of a teaspoon, stuff the cheese into the peppers, filling them about level to the top.

A half-slice of bacon is then doubled up and draped over the top of the pepper. Run a skewer through the peppers, securing the bacon. The bamboo skewer also holds the peppers upright as they grill, with each end placed on the side of a baking pan.

Grill the stuffed jalapenos with indirect heat until the peppers have become soft, and the bacon is crispy.  FYI- as the jalapenos soften they’ll lose some of their heat.