Stuffed And Grilled Jalapeno's

Stuffed And Grilled Jalapeno's

February 5, 2016
Category Appetizer
Usage jalapeno
Prep 0 mins
Cook 0 mins
Ready-in 0 mins


17 Jalapeno peppers, seeded, deveined, and tops removed
1/2 C Instant mashed potatoes, cooled*
4 oz Cream cheese
1/2 C Mozzarella cheese, shredded
1 tsp Salt or garlic salt
Chives (optional)
Bacon (optional)


  1. When making the instant mashed potatoes, use less water than what the package calls for to make a thicker mixture. Stir in the cream cheese then let the mixture cool.
  2. Add cheese, salt, and any optional ingredients, if using, to the potato-cream cheese mixture, and stir well. Set peppers in holder**, stuff, and place in the refrigerator for 30 minutes.
  3. Turn grill to medium-high or preheat oven to 350 degrees, if baking.
  4. Place jalapenos on the grill, and put the hood down.
  5. If baking, place in oven. Cook for about 15 minutes then move them to a cooler part of the grill for 15 minutes more. When they are browned, bubbly, and tender, they are ready.
  6. Let cool before eating because they will be hot!

Additional Notes

*If you do not want to use the mashed potatoes, use more cheese of your choice, such as Monterey Jack, Cheddar, or Swiss.
** If you do not have a pepper holder, lay the peppers on aluminum foil that has been sprayed with cooking spray and then place on the grill.

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