Grilled Stuffed Jalapeños

Gluten Free
Health score
1%
Grilled Stuffed Jalapeños
40 min.
14
64kcal

Suggestions


Are you ready to spice up your next gathering with a delicious and gluten-free side dish? Look no further than these Grilled Stuffed Jalapeños! Perfectly balanced with creamy cheeses, crispy bacon, and a hint of fresh lime, these little flavor bombs are sure to impress your guests and tantalize their taste buds.

In just 40 minutes, you can whip up a batch that serves 14 people, making it an ideal choice for parties, barbecues, or family dinners. Each jalapeño half is generously filled with a rich mixture of fat-free cream cheese, extra-sharp cheddar, and fresh herbs, creating a delightful contrast to the smoky char from the grill. The addition of crumbled bacon adds a savory crunch that elevates this dish to a whole new level.

Not only are these stuffed jalapeños a treat for the palate, but they also come in at only 64 calories each, allowing you to indulge without the guilt. Whether you’re a fan of spicy foods or just looking for a unique side dish to complement your meal, these Grilled Stuffed Jalapeños are sure to be a hit. So fire up the grill and get ready to enjoy a burst of flavor that will leave everyone asking for seconds!

Ingredients

  • 0.5 cup weight cream cheese fat-free softened
  • 0.5 cup cream cheese softened
  • tablespoons cilantro leaves fresh chopped
  • small garlic clove minced
  • 0.3 cup spring onion minced
  • 14  jalapeno halved lengthwise seeded
  • 0.3 teaspoon kosher salt 
  • teaspoon juice of lime fresh
  • 0.3 cup cheddar cheese shredded extra-sharp
  • slices bacon 
  • tablespoons tomatoes seeded chopped

Equipment

  • bowl
  • frying pan
  • paper towels
  • grill

Directions

  1. Preheat grill to medium-high heat.
  2. Cook bacon in a skillet over medium heat until crisp.
  3. Remove bacon from pan; drain on paper towels. Crumble bacon.
  4. 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.
  5. 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.
  6. Place peppers on a serving platter.
  7. Sprinkle with cilantro and tomato.

Nutrition Facts

Calories64kcal
Protein17.5%
Fat67.75%
Carbs14.75%

Properties

Glycemic Index
15.57
Glycemic Load
0.37
Inflammation Score
-3
Nutrition Score
3.5891304469627%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.03mg
Naringenin
0.02mg
Luteolin
0.19mg
Kaempferol
0.03mg
Myricetin
0.01mg
Quercetin
0.95mg

Nutrients percent of daily need

Calories:63.62kcal
3.18%
Fat:4.86g
7.48%
Saturated Fat:2.51g
15.68%
Carbohydrates:2.38g
0.79%
Net Carbohydrates:1.91g
0.69%
Sugar:1.44g
1.6%
Cholesterol:13.25mg
4.42%
Sodium:158.53mg
6.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.83g
5.66%
Vitamin C:17.42mg
21.11%
Phosphorus:69.87mg
6.99%
Vitamin K:6.87µg
6.54%
Vitamin A:324.91IU
6.5%
Calcium:54.3mg
5.43%
Vitamin E:0.62mg
4.17%
Vitamin B6:0.08mg
4.13%
Vitamin B2:0.06mg
3.73%
Selenium:2.39µg
3.42%
Potassium:87.15mg
2.49%
Folate:9.3µg
2.32%
Vitamin B12:0.13µg
2.19%
Zinc:0.31mg
2.04%
Vitamin B5:0.19mg
1.89%
Fiber:0.47g
1.89%
Vitamin B3:0.36mg
1.79%
Magnesium:6.21mg
1.55%
Vitamin B1:0.02mg
1.48%
Manganese:0.03mg
1.28%
Source:My Recipes