Go Back
–+ servings
Grilled Jalapeño Poppers
Print Recipe Add to Collection
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 tips & tricks
  • 6 ounces light cream cheese, room temperature and divided tips & tricks
  • 3 ounces grated sharp Cheddar cheese, divided tips & tricks
  • 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 450ºF-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.