One of our all-time favorite appetizers to cook up is using the Jalapeno pepper. In this post, I share my Grilled Jalapeno Pepper Poppers Recipe you will make year-round! I have also updated this recipe using new ingredients including jalapeno and bacon. Be sure to check out the notes because you can also make this recipe indoors.
My Favorite Peppers
One of the first vegetables I grew all by myself was the pepper! Big Bertha, Gypsy, Anaheim, and Banana Peppers were a few of the first to in my home garden. These are all varieties you can find seeds easily to start at home early in the season. If you can’t find the seed I am very sure your local Mom & Pop Garden Center will have the peppers as starter plants you can purchase. Too late in the season to grow these? The Market will have fresh peppers you can use for this recipe for sure.
NO HEAT Variety
After picking a bunch of peppers and blooms I threw a few in my chili and corn bread. The chili got yum yum and Tabasco fresh from the garden and the bread got a tricked you jalapeños. https://t.co/4WyioKDikV #gardenchat 📷: @brenhaas pic.twitter.com/cg6T4SEQcA
— Bren Haas 🌸 (@BrenHaas) October 18, 2018
Not a fan of heat in the jalapeno but think you like the flavor? I LOVE growing ‘tricked you’ jalapeno which is a variety that is beautifully shaped for recipes and the heat is gone so you can enjoy that bold jalapeno flavor.
What… Peppers!!!! I am a huge pepper geek. On social media, I found out that I am not as hardcore as some pepper geeks sometimes called Chiliheads. There are numerous groups on Facebook and other outlets online. One thing I learned about peppers over the years is many enjoy creating their own hot pepper by hybridizing. Hybrid peppers can be created by bees pollinating each plant in your garden.
My friend Terry Berke hybridizes peppers for a living! How cool is that?! He recently sent me a package of amazing peppers he grew. In the updated recipe below I used his new jalapenos. The jalapenos are Panucho, his newest jalapeno hybrid, big sizes, and X3R bacterial resistance. Oddly enough each pepper I ate was not super hot but had that awesome jalapeno flavor. My husband, on the other hand, had 2 that left his mouth a bit tingly! I did let the pepper get red on my kitchen counter for a week.
Grilled Jalapeno Pepper Popper Recipe
When I started my seeds for the jalapeno pepper plants indoors late winter to early spring, I love dreaming of the yummy Jalapeno Pepper Popper appetizers. The really cool thing about today is you can grow peppers almost year-round and even grill indoors anytime. There are so many different fillings you can use in this treat most of which are low carb. This pepper recipe is always the highlight of any summertime get together. We even enjoy them as a family after a long summers day. They can be made ‘hot’ or mild depending on the pepper you use.
Be sure to get CREATIVE… use your favorite meats and cheeses but always use your favorite pepper for stuffing!
Take advantage of the print option or email this link to yourself for grocery shopping!
Tasty Grilled Pepper Poppers Recipe
- 6 large jalapeno peppers – decored
- 6 oz of cream cheese
- crumbled meat ( you can use fried sweet sausage or bacon pieces)
- 1/3 cup of shredded cheddar cheese
- 6 pieces of heat and serve bacon ( I recommend Costco brand)
- tooth picks
- Wash and remove the core of the jalapeno pepper (CAREFULLY!!!)
- Set the jalapeno to the side
- Mix cream cheese, prepared meat crumbles and cheese well.
- Carefully use a small spoon to scoop the mix into the jalapeno pepper.
- Wrap each pepper with the prepared bacon slice and hold with toothpick
- Grill at 400*F until the bacon is crisp and the cheese filling on top of pepper looks golden brown.
- Be cautious – grilled pepper is HOT!
I’d love to hear from you and what you think of Jalapeno Pepper Poppers on the Grill! Do you use a different pepper? Connect with me on my contact page featured on this site or leave a comment on the blog post.
Happy Jalapeno Popper Grilling,
Hi Bren, I am going to try this recipe this weekend. I have some very hot peppers, actually so hot I’m scared to try them. One of my friends tried one right off the plant and I thought she was going to die. But I think the cream cheese and removing the seeds will cool them down enough to eat. I love your site!
Thanks for stopping by Charlotte – The cream cheese totally helps the ‘hot’ factor of the pepper. ALSO : be sure to remove all the seeds from the pepper.
Delighted i ran across this amazing site, will make sure to save it so i can check out often.
Hey Bren! those peppers look scrumptious!! Love me some peppers!
And they were DELICIOUS – hope you try the recipe! You can make it not so hot by using banana peppers.
Being a complete newbie, all I can say is thanks for sharing this.
No man will ever carry out of the Presidency the reputation which carried him into it. Thomas Jefferson
Those look really yummy. I can’t wait to get some peppers in my garden to make some of those. I love that pepper holder…I might have to find me one of those.
Great #freshfood share <|;-)
29. You actually make it seem so easy with your presentation but I find this topic to be really something which I think I would never understand. It seems too complex and very broad for me. I am looking forward for your next post, I will try to get the hang of it!