The problem with grilling is that depending on what you’re cooking, it can kind of take forever. Though the experience of grilling is generally a social one, if you’re hungry, standing around the grill while smelling delicious food that isn’t ready to eat is not the most enjoyable aspect of the cooking process. Enter: Grilled Stuffed Jalapeño Peppers.
Chips and dip and other picnic-friendly side salads are nice distractions from pre-cookout hunger pangs, but if you want to get a quick fix in about five minutes while you’re waiting for your perfectly charred steaks or chops, jalapeños stuffed with three cheeses and grilled to blistered perfection will quell any complaints.
The savory three cheese filling complements the spicy peppers and the tomatoes add a nice pop of color and texture. If you’re looking for a way to get rid of the leftover cheddar cheese from your burgers, use sliced or shredded cheddar in place of the Parmesan in this easy grilled appetizer recipe.
- ½ cup (4 ounces) soft goat cheese
- ½ cup (4 ounces) fat-free cream cheese, softened
- ½ cup (2 ounces) grated fresh Parmesan cheese
- ½ cup finely chopped seeded tomato
- 2 tablespoons thinly sliced green onions
- ½ teaspoon kosher salt
- 16 jalapeño peppers, halved lengthwise and seeded (about 1½ pounds)
- Cooking spray or olive oil
- Cilantro (optional for garnish)
- Prepare grill to medium-high heat.
- Combine cheese, tomato and green onion in a bowl and stir well until mixture is combined. Spoon about one tablespoon of cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated lightly with olive oil or cooking spray.
- Grill peppers for approximately five minutes or until bottoms of peppers are charred but before they begin to blister. Cheese mixture will be slightly brown and starting to bubble. Carefully place peppers on a serving platter and sprinkle with cilantro, if desired.