Vegetarian jalapeno poppers are stuffed with wholesome ingredients, then grilled for an extra smoky flavor.
Jalapeno Poppers Grilled, Not Fried
I dare you to eat just one of these. They are not fried and wrapped in bacon, but they are still addictive.
Are you ready for a lighter and healthier version of jalapeno poppers? Spicy jalapenos are stuffed with healthy Greek yogurt, goat cheese, roasted peppers, then sprinkle on the cheddar cheese. They are slightly smoky and full of flavor.
Grilled Jalapeno Poppers are the perfect low-carb appetizer for game day or to bring to your next potluck.
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Vegetarian Grilled Jalapeno Poppers Ingredients
- jalapeno peppers
- red bell pepper to add a touch of sweetness
- Greek yogurt replaces the sour cream. It has a thicker texture than regular yogurt for a thick and creamy filling.
- goat cheese replaces the cream cheese and adds more texture to the filling
- smoked paprika adds a smoky flavor to the grilled poppers
- green onions to add flavor
- Cheddar cheese because cheese makes everything taste better!
Recipe Steps to make Vegetarian Jalapeno Poppers on the Grill
Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.
- Roast the red pepper – instructions for this are below
- Trim and remove the seeds from the jalapeno peppers
- Mix the stuffing the ingredients together
- Stuff the jalapeno peppers and top them with cheddar cheese
- Grill the jalapeno poppers until they are heated through and the cheese melts
Total Estimated Time to Make This Recipe: 40 to 50 Minutes
Roasting the Red Peppers for Jalapeno Poppers
There are a few ways to roast red peppers; oven, stove-top or on top of the grill. Since we are looking for a smoky flavor to replace the bacon, the grill is my method of choice for this recipe and it only takes a few minutes. Here’s how:
- Remove the stems and seeds from the peppers and cut them in half vertically
- Using tongs, place the pepper strips onto a very hot grill (475 to 500) skin side down and cover the grill.
- Cook the peppers until the skin becomes charred about 10 minutes.
- Once the skin is charred, flip the pepper strips over and allow to cook for a few minutes more. Remove the peppers from the grill and place them into a bowl to allow the peppers to steam for 5 minutes.
- Once the peppers are cool enough to handle peel the charred skin off of the peppers. Dice the peppers into small pieces.
Jalapeno Poppers – Grilled Recipe Variations and Tips
- Make Ahead – prepare the jalapeno popper ingredients ahead of time. Stuff the jalapeno just before serving and place them onto the grill and cook them until they are heated through and the cheese has melted.
- For a non-vegetarian version replace the roasted peppers with 2 to 3 slices of bacon that has been cooked and crumbled
- Add a few sprinkles of crumbled tortilla chips for a crunchy topping
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Grilled Jalapeno Poppers
A lighter and twist on jalapeno poppers that are not light on taste, they are vegetarian and gluten free.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 10 pieces 1x
- Category: Appetizer
- Method: Grill
- Cuisine: Mexican
- 1 small red bell pepper
- 5 to 6 jalapeno peppers
- 1/2 cup of Greek yogurt
- 2 tablespoons goat cheese or cream cheese
- 1/4 teaspoon smoked paprika
- 1 green onions sliced
- 1/4 cup freshly grated cheddar cheese
Prepare the Ingredients
- Pre-Heat the grill to 450 to 500
- Remove the stems from the red peppers, cut them in half and remove the seeds
- Slice the jalapeno peppers in half vertically,and remove the seeds
- Slice the onions and shred the cheddar cheese and set them aside
- Measure the Yogurt, Goat Cheese and paprika and set aside
Make the Grilled jalapeno poppers
- Pre-heat the grill to 450 to 500
- Place the bell peppers skin side down on grill, close the lid and cook them until the skin has blackened about 10 minutes
- Flip the peppers over and cook them on a covered grill for 5 minutes more. Remove them from the grill and place them into bowl and cover them for 10 minutes.
- Reduce the heat on the grill to 325 to 350
- Once the red bell peppers are cool enough to handle, peel off the skin and dice it into small pieces
- Mix the bell pepper pieces, paprika, green onions, Greek yogurt and cream cheese together in a bowl
- Stuff each pepper with the yogurt mixture, and top with a sprinkle of shredded cheddar
- Place the stuffed jalapenos on the grill and them grill over medium heat until they begin to soften and the cheese melts 15 to 20 minutes.
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
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