Easy grilled stuffed jalapenos mini peppers appetizers - the ultimate game-changer recipe ready in 30 minutes! These poppers are a perfect blend of cream cheese, spicy peppers, sweet peppers, spices and flavors waiting to set your taste buds ablaze!
These cream cheese stuffed jalapeno peppers on the grill and sweet peppers are a staple every summer at our home, usually with a refreshing frozen peach margarita. They are so simple, easy, and tasty little poppers and I share my best tip for making them low fat. Be sure to also try our sausage stuffed portobello mushrooms (on the grill), healthy stuffed peppers, and spinach stuffed chicken breast recipe too!
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Why these are the best stuffed grilled jalapenos and sweet peppers
- Prepared with a unique blend of spices, fresh and quality ingredients, these delicious morsels offer a harmonious balance of heat, sweetness, and creamy savory delight. Pairs delightfully with a skinny margarita on the rocks or fresh watermelon juice. You can even stuff these grilled jalapenos in juicy grilled burgers.
- Whether it's a party appetizer, a festive snack, or an indulgent treat for yourself, these grilled stuffed mini sweet peppers and jalapenos are perfect for any gatherings and barbeques and promise to leave you craving more. Serve alongside tuna crostini tuna melts and cucumber feta bites.
- These cheese filled peppers are grain-free, keto, and gluten-free.
- The combination of stuffing jalapenos and sweet peppers and eating them together is a sweet-and-spicy party in the mouth! Everyone will be asking for more!
Key ingredients
As always see recipe card for quantities.
- Peppers: jalapeno peppers and mini sweet peppers
- Cream cheese filling: zucchini, cream cheese, shredded cheddar cheese, chopped fresh cilantro. You can skip the zucchini or replace it with cooked sausage, chopped spinach, or chopped mushrooms for extra nutrients. My husband loves the zucchini cause you can't even taste it!
- Spices in filling: onion powder, garlic powder, smoked paprika, cumin, salt and pepper (this is such a flavorful combinations similar to what I use in my southwest sauce on these Mexican stuffed sweet potatoes).
- olive oil for brushing and red chili peppers, paprika or sesame seeds are optional for topping
Variations
- Bacon-Wrapped: For an extra indulgent hearty twist, wrap each stuffed pepper with a slice of bacon before grilling. Use a toothpick to secure it. What temp to grill bacon wrapped jalapenos? Keep the grill on medium heat and grill a little longer until the bacon is cooked and crispy. You can also use turkey bacon.
- Make It Vegan: These mini cheesy Mexican stuffed peppers are vegetarian, and to make it vegan use vegan cream cheese and vegan shredded cheese.
- Sausage Stuffed Jalapenos: Chop up chicken sausage or use cooked ground sausage, about 1 cup or two sausage links in place of the zucchini. Cook the same way.
- Give It A Spicy Kick: Add a touch of heat to the cream cheese mixture by mixing in some diced jalapenos or a pinch of cayenne pepper.
- Mediterranean Style: Mix in chopped sun-dried tomatoes, black olives, and crumbled feta cheese to the cream cheese mixture for a Mediterranean-inspired filling.
- Turn It Into Smoky Chipotle: Add some chipotle chili powder or minced chipotle peppers in adobo sauce to the cream cheese mixture for a smoky and spicy flavor.
How to make cheese stuffed peppers low fat
Whole stuffed jalapenos and mini peppers with cream cheese can get a bad rap for being high in fat, which is great for a keto diet. But to make healthy stuffed jalapenos you can use whipped cream cheese or light cream cheese with light shredded cheese to make this a low fat recipe.
Grilling tip
Grilling time may vary depending on the heat of your grill and how stuffed the peppers are, so keep an eye on the peppers to avoid burning. If they start to burn turn the heat down and continue cooking until they are sightly tender and cheese melts.
How to make this recipe
See recipe card for full details and any recipe side notes.
Step 1 (image 1):
Preheat your grill and prepare the peppers. Cut the jalapenos and mini sweet peppers by cutting them half lengthwise and remove the seeds and membranes. You can leave the stems.
Step 2 (image 2):
In a bowl mix together the cream cheese filling and spices.
Step 3 (image 3):
Brush the bottom of the peppers with olive oil to prevent sticking to the grill.
Step 4 (image 4):
Stuff the jalapeno halves and mini sweet peppers and using your hands, press down to secure the filling.
Step 5 (image 5):
Place the stuffed peppers on the preheated grill, cream cheese side up, and cook for about 7-9 minutes or until the peppers are tender and the cheese is melted and slightly browned. Keep the grill closed and check on them during cooking.
Step 6 (image 6):
Remove from the grill and let them cool for a few minutes before serving. Top with paprika, chili peppers or sesame seeds (for crunch).
Recipe FAQs
Grill the mini jalapenos and sweet peppers stuffed on the grill for 7-9 minutes until the peppers become tender the tops are lightly brown and cheese is melted.
Yes! This is the perfect appetizer to make ahead of time. Just assemble everything together and cover it with plastic wrap. Set it in the refrigerator for up to 3 days until you are ready to grill.
If you choose to smoke these stuffed jalapenos and mini red peppers on wood rather than directly on the grill, cook them in a smoker at 225 degrees F for 1.5 to 2 hours until tender and cheese melts.
You do not need to boil the jalapenos before stuffing them, unless you want them very tender. I prefer them with a slight crunch and stuff them without parboiling. If you choose to parboil them first, cut them halfway then remove the seeds first.
Capsaicin is what makes jalapenos hot and is in the seeds. Removing the seeds helps the jalapenos be "less hot" or "spicy" as does grilling it. As the jalapenos are heated, the spicy heat diminishes slightly and the peppers become less hot.
More grilled recipes
If you make this easy grilled stuffed jalapenos and sweet peppers recipe I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Grilled Stuffed Jalapenos and Mini Sweet Peppers Recipe
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Equipment
- Grill
Ingredients
- 12 mini sweet peppers
- 6 jalapenos
- 8 ounces whipped cream cheese or light or regular cream cheese, softened
- 1 cup shredded Mexican blend cheese or cheddar cheese
- 1 cup zucchini diced
- ¼ cup chopped fresh cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- olive oil for brushing
Instructions
- Preheat your grill to medium heat and prepare the peppers. Cut the jalapenos and mini sweet peppers by cutting them half lengthwise and remove the seeds and membranes. You can leave the stems.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, cilantro, onion powder, garlic powder, smoked paprika, cumin, salt, and pepper. Mix until well combined.
- Brush the stuffed peppers with olive oil to prevent sticking to the grill.
- Stuff the jalapeno halves and mini sweet peppers and using your hands, press down to secure the filling.
- Place the stuffed peppers on the preheated grill, cream cheese side up, and cook for about 7-9 minutes or until the peppers are tender and the cheese is melted and slightly browned. Keep the grill closed and check on them during cooking.
- Remove from the grill and let them cool for a few minutes before serving. Top with paprika, chili peppers or sesame seeds (for crunch).
Notes
- Bacon-Wrapped: For an extra indulgent hearty twist, wrap each stuffed pepper with a slice of bacon before grilling. Use a toothpick to secure it. What temp to grill bacon wrapped jalapenos? Keep the grill on medium heat and grill a little longer until the bacon is cooked and crispy. You can also use turkey bacon.
- Make It Vegan: Use vegan cream cheese and vegan shredded cheese for a vegan version.
- Sausage Stuffed Jalapenos: Chop up chicken sausage or use cooked ground sausage, about 1 cup or two sausage links in place of the zucchini. Cook the same way.
- Give It A Spicy Kick: Add a touch of heat to the cream cheese mixture by mixing in some diced jalapenos or a pinch of cayenne pepper.
- Mediterranean Style: Mix in chopped sun-dried tomatoes, black olives, and crumbled feta cheese to the cream cheese mixture for a Mediterranean-inspired filling.
- Turn It Into Smoky Chipotle: Add some chipotle chili powder or minced chipotle peppers in adobo sauce to the cream cheese mixture for a smoky and spicy flavor.
Karly says
I don't want these peppers in my life, I need these peppers in my life. They look perfectly creamy and cheesy and straight up dreamy. MUST try them soon!
Danielle @ Delightful Mom Food says
Karly,
These peppers are incredible! I've also stuffed portabella mushrooms with the filling too:-)