It is not very often that a new recipe immediately leaps way to the top of the list. But when I saw a tasty recipe in Experience Life magazine, I think my heart skipped a beat with excitement. I got that ‘I just found a recipe that will change your life’ feeling. Cheese, black beans, green onions, garlic and spices, all nestled in a tasty little jalapeno? Seriously? Time to fire up the grill!
In fact, I was tempted to simply grab a spoon and eat the filling straight from the bowl.
I resisted and instead stuffed these beautiful jalapenos. The result is a delightful, healthy twist on a jalapeno popper.
This heavenly dish makes for a perfect appetizer at any summer gathering, yet is easy enough to whip together for a light weeknight dinner. Enjoy and have a great weekend!
Grilled Stuffed Jalapeno Peppers
Yields 8 (appetizer) or 4 (dinner) servings
16 jalapeno peppers
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
4 green onions, chopped
4 cloves fresh garlic, minced
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
- In a mixing bowl, combine all ingredients except the peppers.
- Make a lengthwise slit down each pepper, leaving the stem intact; carefully remove ribs and seeds. (Tip: a quick rinse helps remove the seeds from the inside, lessening the heat)
- Distribute filling evenly among peppers (about 1 tablespoon per pepper).
- Heat grill to medium heat. Place stuffed peppers on a sheet of foil on the grill. Cover and cook until cheese mixture has melted and peppers are softened, about 10-15 minutes.
Adapted from Experience Life
