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Recipe of the Month - October 2013

Grilled Stuffed Jalapenos



Adapted from Cooking Light October 2013


Yields: 14 servings (Serving Size: 2 pepper halves)



  1. Preheat grill to medium-high heat.
  2. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves.
  3. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned (*could also "grill" in the skillet if you don't have an actual girll). Place peppers on a serving platter. Sprinkle with cilantro and tomato.


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