Grilled Jalapeños Stuffed with Bacon Ranch

Thank you to Sargento for sponsoring this recipe for Bacon Ranch Grilled Jalapenos.

Summer means fires on the grill every week. We often cook a large batch of chicken, burgers, or hot dogs and enjoy the leftovers for several meals. And when I say we like to grill, I really mean my husband does—he’s the one who loves tending the fire and turning out savory meals.

We have a simple system: I make dessert and he handles dinner. I’m grateful he loves cooking real food; otherwise our evenings would probably be full of desserts like Fluffernutter brownies and Butterfinger mousse cheesecakes.

When Sargento asked me to create a recipe using one of their cheeses, my husband was excited to take on the project. He had recently bought a pepper tool for the grill, so stuffing and grilling jalapenos sounded like the perfect challenge. We picked up jalapenos, shredded sharp cheddar, and a little bacon to mix in with the cheeses. I’m not usually a huge bacon fan, but wrapped in cheese it becomes irresistible.

Here are a few tips if you plan to make these stuffed jalapenos: avoid touching your face or eyes while removing the seeds and membranes—capsaicin can irritate your skin and eyes. Wearing rubber gloves is the safest option. Also consider the size of any grill tool you use; our peppers were a bit too large for the tool, so we wrapped a short ring of foil around them to keep them upright while they cooked. A grill basket with a foil ring works well, too.

The longer you grill the peppers, the milder they become. We cooked ours for about 25 minutes and they were pleasantly mild—easy to eat right away. If you prefer more heat, shorten the cooking time; if you like them mellow and smoky, leave them on a bit longer.

I love spicy food and cheesy fillings, so these jalapenos are a favorite appetizer or side for summer gatherings. They pair well with grilled mains and are an easy make-ahead option for casual cookouts.

Now I’m wishing we’d planted jalapenos in our garden this year. Since we didn’t, the farmer’s market is our go-to source for fresh peppers this season.

Recipe

Bacon Ranch Grilled Jalapenos

Yield:
12 peppers

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Grilled jalapenos filled with a creamy bacon and ranch cheese mixture—an easy, crowd-pleasing appetizer.

Ingredients

• 12 jalapeno peppers
• 4 ounces cream cheese, softened
• 2 tablespoons ranch powder
• 2 tablespoons crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

1. Cut off the stems, then remove the seeds and membranes from each jalapeno. Wear rubber gloves if possible and avoid touching your face or eyes.
2. Rinse the peppers and pat them dry with paper towels. Set aside.
3. Beat the cream cheese with the ranch powder until smooth, then fold in the crumbled bacon and shredded cheddar.
4. Fill each jalapeno with the cheese mixture. Arrange them upright in a grill basket or a pepper tool; if needed, use a short ring of foil to keep them from tipping.
5. Grill over indirect heat at about 375°F (190°C) for roughly 25 minutes, or until the peppers are tender and the filling is heated through. The peppers will darken as they cook. Serve hot.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 78
Total Fat: 7g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 17mg
Sodium: 123mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 3g

Did you make this recipe?

Please leave a comment or share a photo of your finished jalapenos.

*This post was compensated by Sargento and contains affiliate links. All opinions are my own.