appetizers

Cheese-Stuffed Jalapeños (Grilled Upright)

Fresh jalapeños are cored, filled with a creamy three-cheese mixture, and grilled upright until smoky, tender, and bubbling. This classic backyard appetizer is simple but bold — the peppers soften without collapsing, the cheese becomes rich and melty, and a touch of smoked paprika adds the perfect barbecue finish. Made in a jalapeño grill rack, the peppers cook evenly and stay upright, making this a perfect crowd-pleasing snack for cookouts, tailgates, and summer dinners.

Servings: 12–18 stuffed jalapeños
Total Time: 45 min
Pan: jalapeño grill holder (upright stand)

Ingredients

Stuffed Jalapeños
  • 12–18 medium jalapeños, tops removed and cored
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese or pepper jack
  • 2–3 slices bacon, cooked and crumbled (optional)
  • 1 green onion, finely sliced (optional)
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
Cheese-Stuffed Jalapeños (Grilled Upright)

Instructions

  1. Prepare the jalapeños by slicing the tops off 12–18 jalapeños and using a jalapeño corer or paring knife to remove all seeds and white ribs.
  2. If the bottoms of the jalapeños have openings, plug them with a tiny piece of foil or insert a toothpick horizontally to prevent leakage during grilling.
  3. Make the filling by mixing 8 oz softened cream cheese, 1 cup shredded cheddar or pepper jack, 2–3 slices crumbled bacon (optional), 1 finely sliced green onion (optional), 1 clove minced garlic (optional), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika in a medium bowl until smooth.
  4. Spoon or pipe the cheese filling into each cored jalapeño, packing it gently so each pepper is filled to the top. A small zip-top bag with the corner snipped makes filling easier.
  5. Place all filled jalapeños upright into the jalapeño grill holder so they stand securely and evenly.
  6. Preheat the grill to 375–400°F using indirect heat. Position the jalapeño holder on the grill grate away from direct flames.
  7. Grill the stuffed jalapeños for 20–30 minutes, or until the peppers are tender, the cheese filling is bubbling, and the tops begin to brown slightly.
  8. Remove from the grill and let the peppers cool for a few minutes before serving to allow the filling to set slightly.

Notes

  • For extra heat, leave some of the jalapeño ribs intact before filling.
  • Stuffing can be prepared ahead and refrigerated for up to 24 hours.
  • Try mixing cheeses: cheddar, pepper jack, Colby jack, or smoked gouda.
  • Add-ins such as cooked chorizo, crumbled sausage, or diced roasted peppers work well.
  • If you prefer bacon-wrapped jalapeños, wrap each pepper with half a slice of bacon and secure with a toothpick before placing in the grill rack.