Smoky and Stuffed Jalapeño Peppers
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Here’s a delicious and healthy twist on the classic jalapeño popper, stuffed with less cheese and filled with grilled corn and bell peppers. Grilling brings out these ingredients’ inherent sweetness, and, along with a bit of smoked paprika, gives the rich stuffing a smoky flavor you’ll love. If you have a grill pan for the outdoor grill, this might be a good time to use it to keep the peppers from tipping between the grill grates. Serve as a fun party appetizer, or as a side with grilled chicken or pork.
- 1 large red bell pepper
- 1 large ear corn, husked
- 2 oz. cream cheese, softened
- ⅛ tsp each sea salt, ground black pepper and smoked paprika
- 10 large jalapeño chile peppers (about 1 pound), halved lengthwise and seeded
- ¼ cup chopped fresh cilantro, optional
1. Heat a grill to medium-high. Place bell pepper and corn on grill, close lid, and grill, turning frequently, until blackened on all sides, 5 to 7 minutes for the pepper, and 10 to 12 minutes for the corn. Place pepper in a bowl and cover with plastic wrap. Let pepper and corn cool enough to handle. Using a paring knife or your fingers, peel away blackened skin from pepper; discard. Finely dice pepper. Cut kernels from corn.
2. In a large bowl, stir together bell pepper, corn, cream cheese, salt, pepper, and paprika until well combined. Spoon 2 tsp. mixture into each jalapeño half, spreading evenly.
3. Place jalapeños, skin side down, on grill. Close lid and grill until jalapeños are slightly softened and lightly grill-marked, 4 to 5 minutes. To serve, sprinkle with cilantro (if using).