These grilled stuffed jalapeños make a wonderful low carb addition to any grilling party!
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My crazy “Mammoth Jalapeño” plant that I showed you when I made my Halloween Jalapeño Poppers is still going strong – and in fact I can’t seem to get through the peppers fast enough. With the glorious summer they’ve all turned red, and I decided that I needed to use them or lose them!
This recipe uses not one, but TWO uni-taskers (see Alton Brown’s views on uni-taskers if you want a good laugh)! The first is a jalapeño corer – oh yes – they do exist! Unless you’re preparing twelve or more jalapeños at a time, you can probably make do with a knife. But the corer really does work!
The second uni-tasker is a jalapeño grilling rack. It’s actually essential for this recipe because it holds the peppers upright, and keeps the stuffing inside. Note: If the jalapeños aren’t wide enough they won’t stay in the rack, so choose the biggest ones that you can find.
To make the stuffing, mix together cream cheese, shredded cheese (an Italian or Mexican blend would work well), finely chopped chives and black pepper. Use a teaspoon to fill each jalapeño, placing the peppers in the rack when they are ready.
Carefully transfer the rack to a preheated grill, and cook over a medium heat for 15-20 minutes or until the peppers have softened.
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Grilled Stuffed JalapeñosPrint
- 12 fresh jalapeño peppers tops removed and cored
- ½ cup cream cheese
- ¼ cup shredded cheese
- 3-4 fresh chives finely chopped
- black pepper
- To make the stuffing, mash together the cream cheese, shredded cheese, chives and black pepper.
- Use a teaspoon to fill each jalapeño, placing the pepper in a jalapeño grilling rack when they are ready.
- Carefully transfer the rack to a preheated grill, and cook over a medium heat for 15-20 minutes or until the peppers have softened.
4g net carbs per serving of three peppers
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