Gluten-Free

Smoky and Stuffed Jalapeno Peppers

Jalapeños tend to grow like mad once they get going, so here’s an easy (and delicious!) way to use up 10 peppers at once. Grilling brings out corn’s inherent sweetness and gives the rich stuffing a smoky flavor you’ll love. Serve as a fun party appetizer, or as a side with grilled chicken or pork.

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Servings
10
Prep Time
10 min
Cook Time
25 min
Duration
35 min

Ingredients

  • 2 red bell peppers
  • 2 ears corn, husked
  • 1/2 tsp olive oil
  • 4 oz cream cheese, softened
  • 1/4 tsp each sea salt, ground black pepper and smoked paprika
  • 10 large jalapeño chile peppers, halved lengthwise and seeded
  • 1/4 cup chopped fresh cilantro, optional

Preparation

  1. Heat a grill to medium-high. Place bell peppers on grill, close lid and grill, turning frequently, until blackened on all sides, 7 to 9 minutes. Place peppers in a bowl and cover with plastic wrap. Let cool enough to handle. Using a paring knife or your fingers, peel away blackened skin; discard. Finely dice flesh.
  2. Meanwhile, brush corn with oil. Place on grill, close lid and grill, turning frequently, until bright yellow and lightly grill-marked, 5 to 7 minutes. Let cool enough to handle. Cut kernels from corn.
  3. In a large bowl, stir together bell peppers, corn, cream cheese, salt, pepper and paprika until well combined. Spoon 2 tsp mixture into each jalapeño half, spreading evenly.
  4. Place jalapeños, skin side down, on grill. Close lid and grill until jalapeños are slightly softened and lightly grill-marked, 4 to 5 minutes. To serve, sprinkle with cilantro (if using).

Nutrition Information

  • Serving Size 2 stuffed jalapeno halves
  • Calories 71
  • Carbohydrate Content 7.5 g
  • Cholesterol Content 12 mg
  • Fat Content 5 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 2 g
  • Sodium Content 94 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 1 g
  • Polyunsaturated Fat Content 0 g