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5 from 3 votes

Grilled Jalapeño Poppers

Filled with great ingredients, this Grilled Jalapeño Poppers recipe is a delicious appetizer to enjoy this summer!
Prep Time20 minutes
Cook Time25 minutes
Passive time0 minutes
Servings: 12 poppers
Author: Francine Lizotte
Course: Appetizers, BBQ - Grilling
Cuisine: American, Fusion
Keyword 4th of July, Backyard Party, Canada Day, Easy Recipe, Gluten Free, Low Sodium/No Sodium, Pork, Spicy, Tailgating

Ingredients

  • 12 large jalapeño peppers, washed, ribs removed and seeded
  • 1/2 cup Italian sausage, casing removed Recipe
  • 1 tbsp. red onions, finely chopped
  • 1 tsp. fresh rosemary, finely chopped
  • 6 ounces light cream cheese, room temperature and divided
  • 3 ounces grated sharp Cheddar cheese, divided
  • 1/2 jar (1.25 oz) diced pimiento peppers, drained

Directions

  • In a skillet over medium-high heat, add sausage (*see footnote) and sauté until no longer pink, about 3 minutes. Halfway through cooking, add onions and cook until done. Before removing from the heat, add rosemary; stir well.
  • Transfer to a bowl and add cream cheese, cheddar cheese and diced pimentos; stir until well blended. Stuff the prepared peppers leaving some head space for the remaining cream cheese. Place stuffed jalapeños on the rack and top with cream cheese before transferring to a baking sheet lined with a silicone mat to prevent it from sliding.
  • Place rack in the middle of a 450-500ºF preheated grill, close the lid and cook for 20 minutes. When time is done, carefully remove the rack from the heat back to the lined silicone baking sheet. Serve immediately

Notes

Footnote: I use mild but feel free to use hot Italian sausage if you like.