Grilled stuffed Jalapenos

The other day I picked up a Jalapeno rack and was extremely excited to try it out.  In my excited state, I totally forgot that that February is not the best time to find jalapenos.  However, after a long search I found some fresh jalapenos.

Grilled Stuffed Jalapenos on a Jalapeno Rack

There are a ton of companies that make jalapeno racks.  I choose the cheapest rack that included a corer and free shipping.  That rack was the King Kooker 36 hole jalapeno rack.

To Start you need some ripe jalapenos.  Jalapenos are a tad bit hard to come by, in the middle of February in Virginia, but I found some.

Jalapenos

Wash and core your jalapenos.  I picked up this jalapeno rack not only because it was the cheapest, but because it included a corer.  The corer was totally worth the money all on its own.  It cleanly sliced through the innards of the jalapeno like a hot knife through butter.

The corer

You can also use a paring knife, but I recommend getting a corer.  Once the insides are scooped out, rinse them out with water.

Cored

Next stuff the insides with a combination of hot link sausage and cream cheese.  I purchased a single link of sausage from the butcher, sliced off the casing and then stuffed the jalapenos.  I stuffed the jalapenos about half-way up with the sausage and then topped them off with the cream cheese.

Stuffed with sausage and cream cheese

I also made some that were cheese only.  I stuffed them with alternating layers of cream cheese and cheddar cheese.

Stuffed with Cheddar and Cream Cheese

Once all of the peppers were stuffed I topped them with a sprinkle of seasoned salt.  I like Lawry’s but you can find a ton of different ones at the store.

Place each of the jalapenos into one of the holes in the rack and place on a medium temperature preheated grill (roughly 350 degrees).

Jalapenos in the rack

Cook for about 20 minutes and check.  You may have to rotate the tray if you have hot spots on the grill.

Partially Cooked

Continue cooking for another 10-15 minutes or until the jalapenos are darkened and soft.

Fully Cooked

Remove and serve.

Grilled Stuffed Jalapeno Peppers

These were out of this world.  I had trouble finding Dana after I was done cooking.  Therefore, she only received one of these precious gems.  Needless to say, I was in the dog house for eating all but one of them.

Grilled stuffed Jalapenos
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Cored and stuffed jalapenos filled with cooling cream cheese. The perfect combination.
Ingredients
  • 12 Jalapenos
  • 1 8oz package Cream Cheese
  • 4 oz Hot Sausage
  • 2 tsp seasoned salt
Instructions
  1. Wash and core the jalapenos.
  2. Fill each jalapeno half way up with sausage.
  3. Then top off each jalapeno with the cream cheese.
  4. Dust each stuffed pepper with seasoned salt.
  5. Preheat a grill to medium heat (350 degrees).
  6. Place the jalapenos on a jalapeno rack directly over the heat and grill for 30-35 minutes or until the jalapenos are softened.
  7. Eat and serve.
Notes
If you wish you can stuff with ground beef, taco meat, mild sausage or even switch out the sausage for cheddar cheese.
 

Mental note, next time share.

 

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

10 Comments

  1. So simple, yet just like candy, huh?

    That corer looks like it was worth the price of the rack alone. In lieu of a corer, or even a paring knife, I use a potato peeler, and at times have used a "baby food" spoon for some fatter jalapeños.

  2. I have a rack like that and it has never been used, mainly because I do mine "on the half shell" style. So you cooked them direct at 350?

  3. I bought the recommended rack w/ corer. I wish the rack had different size holes for different sized peppers. I bought some yellow, red and jalapeno peppers. Some were too big for the hole and some were to small and fell through. First world problem, I guess. The recipe was spot on.

    • savoryreviews

      Jeff, I agree with you regarding the different size holes. I made them again yesterday and two of my peppers fell through. I need to remember to purchase wide jalapenos. Thanks for the comment.

  4. I cannot believe my good luck. Years ago, I bought what I now realize is a pepper corer, from a second hand store for a dime. Ten cents. Thinking it was for apples, it quickly found it's way into our kitchen gadget drawer, never to be seen again, until…

    Today while perusing another second hand store, I found a King Kooker 36 pepper rack. For a quarter. There are so many people singing the praises of this corer. What a bargain! Thanks for sharing your recipe!

  5. Rex, these look really good. We make these all the time in Katy (just west of Houston), TX. One suggestion that I would make that I think you would really like is to wrap them in bacon. I usually start at the top, roll all the way to the bottom, and then finish back at the top. Put one toothpick through each one near the top, and then grill. You have to grill these using indirect heat or the bacon grease will cause a massive grease fire. I usually grill them around 400 degrees for about an hour. Let me know what you think!

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