Best 10 Grilled Stuffed Jalapeno Chiles With Grilled Red Pepper Tomato Sauce Recipes

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Welcome to the world of fiery flavors and tantalizing aromas, where grilled stuffed jalapeno chiles and grilled red pepper tomato sauce come together to create a culinary masterpiece. In this article, we will embark on a journey of culinary exploration, discovering the perfect balance between heat, sweetness, and smokiness. From selecting the right ingredients to mastering the grilling technique, we will guide you through each step of creating this mouthwatering dish that is sure to leave a lasting impression on your taste buds and captivate the senses of all who partake. So, get ready to fire up your grill and ignite your taste buds with this delectable grilled stuffed jalapeno chiles with grilled red pepper tomato sauce recipe.

Let's cook with our recipes!

GRILLED STUFFED JALAPENO CHILES



Grilled Stuffed Jalapeno Chiles image

Provided by Marcela Valladolid

Categories     appetizer

Time 30m

Yield 8 poppers

Number Of Ingredients 5

8 whole fresh jalapenos
1 cup shredded mozzarella
1 teaspoon chopped fresh oregano
Salt and freshly ground black pepper
8 slices center-cut smoked bacon

Steps:

  • Preheat a gas or charcoal grill or stovetop grill pan over high heat.
  • Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.
  • Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.
  • To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.
  • Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.

GRILLED STUFFED JALAPENO CHILES



Grilled Stuffed Jalapeno Chiles image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 4 appetizer servings

Number Of Ingredients 5

8 fresh whole jalapenos
1 cup shredded mozzarella
1 teaspoon chopped fresh oregano
Salt and freshly ground black pepper
8 slices center-cut smoked bacon

Steps:

  • Preheat a gas or charcoal grill, or a stovetop grill pan, over high heat.
  • Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Remove from the heat and set aside to cool.
  • Meanwhile, mix the cheese and oregano in a small bowl. Season with some salt and pepper.
  • To remove the seeds from the jalapenos, make a crosswise cut at the stem-end of the jalapeno and then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of the jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Then wrap 1 slice of bacon tightly around the stuffed jalapeno to seal in the cheese. Transfer to the hot grill (try to place the jalapeno on the grill on the side where the bacon ends). Grill until the bacon is crisp and fully cooked, 5 minutes. Serve immediately.

GRILLED STUFFED JALAPENOS



Grilled Stuffed Jalapenos image

These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 appetizers.

Number Of Ingredients 8

4 ounces cream cheese, softened
1/2 cup shredded Monterey Jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon smoked paprika or paprika
10 jalapeno peppers

Steps:

  • In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.

Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

GRILLED STUFFED JALAPENOS



Grilled Stuffed Jalapenos image

Make and share this Grilled Stuffed Jalapenos recipe from Food.com.

Provided by weekend cooker

Categories     Cheese

Time 40m

Yield 14 jalapeno halves, 7 serving(s)

Number Of Ingredients 10

14 jalapeno peppers, halved lengthwise, and seeded
2 slices center-cut bacon
1/2 cup cream cheese, softened
1/4 cup shredded extra-sharp cheddar cheese
1/4 cup minced green onion
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
2 tablespoons fresh cilantro
2 tablespoons chopped seeded tomatoes

Steps:

  • Preheat grill to medium-high heat.
  • Cook bacon in a skilletover medium heat until crispy.
  • Remove bacon, and drain on paper towels, and crumble bacon.
  • Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
  • Divide cheese evenly, and fill pepper halves.
  • Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
  • Place peppers on serving platter.
  • Sprinkle with tomato, and cilantro.

CAJUN GRILLED STUFFED JALAPENOS



Cajun Grilled Stuffed Jalapenos image

These make a great little snack or hors d'oeuvres with a little heat that melts into your mouth. Tip: you can use tooth picks to secure the bacon on the pepper. Here is what you need:

Provided by Nadia Melkowits

Categories     Vegetable

Time 20m

Yield 2 halfs, 12 serving(s)

Number Of Ingredients 8

8 ounces cream cheese
4 -6 ounces of grated monterey jack pepper cheese
1 teaspoon minced garlic
1/4 cup green onion, chopped fine
6 ounces cherry tomatoes, chopped fine
1 tablespoon cajun seasoning
12 large jalapenos, seeded and cut in half
1 lb bacon, cut in thirds

Steps:

  • Mix well the first 6 ingredients in a bowl.
  • Stuff the already halved jalapenos.
  • Top with a slice of bacon.
  • Grill until cheese has started to melt.

Nutrition Facts : Calories 280.8, Fat 26.5, SaturatedFat 11.1, Cholesterol 55, Sodium 427.9, Carbohydrate 2.8, Fiber 0.6, Sugar 1.7, Protein 8.1

GRILLED STUFFED JALAPENOS WITH GRILLED RED PEPPER-TOMATO SAUCE



Grilled Stuffed Jalapenos With Grilled Red Pepper-Tomato Sauce image

These stuffed jalapeno's with the red pepper sauce are sure to be a hit at your next party. These are always one of the first plates to empty. Making a double batch is always a must. This is an old Bobby Flay recipe that I have made many many times. When I don't feel like grilling the corn I will just use a 10.5 oz can of super crisp sweet corn.

Provided by Niteflyer

Categories     < 60 Mins

Time 45m

Yield 24 jalapeno halves, 4-6 serving(s)

Number Of Ingredients 17

8 ounces cream cheese, at room temperature
4 ounces goat cheese, softened
4 ounces shredded aged white cheddar cheese
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
salt
pepper
12 jalapenos, peppers- halved stemmed and seeded
1 tablespoon dried ancho chile powder
2 red peppers, bell- grilled peeled and chopped
2 roma tomatoes, grilled until charred on all sides and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
salt
pepper

Steps:

  • Heat grill to medium.
  • Whisk together cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar, corn and green onions and season with salt and pepper.
  • Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
  • Place on the grill, filling side up and cook until slightly charred and tender about 7-8 minutes. Spoon the red pepper sauce onto a platter and top with jalapenos.
  • For the Red Pepper Sauce combine the grilled pepper, tomoatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

Nutrition Facts : Calories 535.5, Fat 43, SaturatedFat 18.9, Cholesterol 84.9, Sodium 369.9, Carbohydrate 28.9, Fiber 5.1, Sugar 14.9, Protein 13.2

STUFFED CHICKEN THIGHS WITH RED PEPPER-TOMATO SAUCE



Stuffed Chicken Thighs with Red Pepper-Tomato Sauce image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 clove garlic, peeled, whole
1 dried bay leaf
1 cup diced red bell peppers, about 1 large pepper, 3/4-inch dice
1 cup vine ripened tomatoes, about 2 medium, 3/4-inch dice
1 cup cold water
1 teaspoon finely chopped fresh oregano leaves
Salt and freshly ground black pepper
3 garlic cloves
1 1/2 teaspoons finely chopped fresh oregano leaves
1 cup kalamata olives, pitted
4 to 5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 chicken thighs, boned
4 chicken legs
1/4 cup water
3/4 pounds fettuccine
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons freshly grated Parmesan

Steps:

  • To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.
  • To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.
  • Preheat the oven to 400 degrees F.
  • Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.
  • Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.
  • Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.
  • Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.
  • Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.

GRILLED RED PEPPER-TOMATO SAUCE



Grilled Red Pepper-Tomato Sauce image

Provided by Bobby Flay

Categories     condiment

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 red peppers, grilled, peeled and chopped
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Salt
Freshly ground black pepper

Steps:

  • Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

GRILLED STUFFED JALAPENO CHILIES



GRILLED STUFFED JALAPENO CHILIES image

Categories     Pepper

Yield 12 6

Number Of Ingredients 8

Griled Stuffed Jalapeno Chilis
4 oz cream cheese
2 oz soft goat cheese
1 1/4 c shredded white cheddar cheese
2 green onions (green and pale green part), thinly sliced
salt & black pepper
6 large jalapeno chilis, halved lengthwise, stemmed & seeded
1 heaping Tbsp ancho chili powder

Steps:

  • 1. Heat grill to medium 2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeno half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder 3. Place chilis on the grill, filling side-up and cook unti slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper-Tomato Sauce on to a platter and top with the jalapenos.

STUFFED JALAPENO GRILLED CHEESE



Stuffed Jalapeno Grilled Cheese image

Not your ordinary grilled cheese, these sandwiches are all grown up! Made with a comforting combination of jalapenos, roasted garlic, cream cheese, bacon and provolone, they please just about all adults-and even adventurous kids! -Melissa Haines, Valparaiso, Indiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 whole garlic bulb
2 teaspoons olive oil
1/8 teaspoon salt
6 jalapeno peppers
1 package (8 ounces) cream cheese, softened
2 tablespoons shredded Parmesan cheese
2 tablespoons Worcestershire sauce
2 tablespoons butter, softened
12 slices multigrain bread
6 slices smoked provolone cheese
12 cooked bacon strips

Steps:

  • Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Sprinkle with salt. Wrap in foil. Bake until cloves are soft, 25-35 minutes. Unwrap and cool to room temperature., Meanwhile, cut peppers lengthwise in half; remove stems and seeds. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; let stand, covered, 10 minutes. Peel off and discard charred skin. Cut pepper strips in half., Preheat large cast-iron skillet or electric griddle for medium heat. In a small bowl, squeeze garlic from skins; mash with a fork. Beat in cream cheese, Parmesan cheese and Worcestershire sauce until blended. Spread butter over one side of each bread slice. Spread cheese mixture over unbuttered side of six bread slices. Layer each with jalapeno pepper pieces, one slice provolone cheese and two bacon strips. Top with remaining bread slices, buttered side up. Cook sandwiches until golden brown and cheese is melted, 4-6 minutes on each side.

Nutrition Facts : Calories 519 calories, Fat 35g fat (17g saturated fat), Cholesterol 87mg cholesterol, Sodium 1009mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

Tips:

  • Choose the right peppers: Look for large, firm jalapeños with a deep green color. Avoid any peppers that are bruised or have blemishes.
  • Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Be careful not to cut too deeply, as you don't want to cut through the pepper.
  • Use a variety of fillings: There are endless possibilities when it comes to stuffing jalapeños. Some popular options include cheese, ground beef, chorizo, and seafood. You can also add vegetables, such as corn, black beans, and onions, to your filling.
  • Don't overcook the peppers: Jalapeños are best when they are cooked until they are slightly tender but still have a little bit of a crunch. Overcooking them will make them mushy.
  • Serve with a dipping sauce: Grilled jalapeño poppers are delicious on their own but they are even better when served with a dipping sauce. Some popular options include ranch dressing, blue cheese dressing, and salsa.

Conclusion:

Grilled stuffed jalapeño peppers are a delicious and easy-to-make appetizer that is perfect for any occasion. With a variety of fillings and dipping sauces to choose from, there is sure to be a combination that everyone will enjoy. So next time you're looking for a crowd-pleasing snack or appetizer, give grilled stuffed jalapeños a try!

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