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Jalapeno PeppersGrilled Stuffed Jalapenos

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

September 29, 2013


Yield: 14 servings



  • 2 slices turkey bacon, cooked and crumbled
  • 1/2 cup (4 ounces) cream cheese, softened
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
  • 1/4 cup minced green onions
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt 1 small garlic clove, minced
  • 14 Jalapeņo peppers, halved lengthwise and seeded
  • Cooking spray
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped seeded tomato



  1. Preheat grill to medium-high heat. Combine crumbled bacon, cheeses, onions, lime juice, salt and garlic in a bowl, stirring to combine.
  2. Fill the pepper halves with cheese mixture. Place peppers, cheese side up, on grill grate coated with cooking spray.
  3. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.
  4. Sprinkle with cilantro and tomato and serve. 

Note: if making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive.


Nutrition Information

Calories: 70
Carbohydrates: 1.5 grams
Protein: 2.5 grams
Fat: 6 grams
Fiber: .5 grams

Source:  MU Extension Family Nutrition Program pinterest board, adapted from Cooking Light


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, October 11, 2013