I love grilled jalapeno poppers, especially if they are stuffed with healthy and interesting tasting ingredients. As I’ve gotten older, I can’t tolerate the extreme heat of the pepper so much anymore, so I’ve come up with this easy recipe which calms most of the fiery hotness with cool whipped cream cheese, cilantro, sweet italian sausage and a touch of honey. I add in a little Cajun seasoning to boost the flavor up a bit, while still not creating a fireball in my gut! These jalapeno poppers are quick and easy to make, and you can easily adjust the flavors to your liking. It’s a great low carb snack or even a light meal!
For best results, use a special pepper grilling rack like this one. Otherwise, you can always split the peppers in half and lay them on a regular grilling rack.
Here’s how to make this simple, healthy and delicious snack!
6 to 12 large jalapeno peppers
1/2 cup or more cooked sweet Italian sausage (links). (hint) I buy a whole pound and cook it all, then freeze the rest to use for my next recipe 😉
1/2 cup or more whipped Philadelphia cream cheese
Handful of fresh cilantro
1 tsp of honey
1/4 cup of finely minced onion
1 tsp cajun seasoning
1 tsp extra virgin olive oil
For this recipe I used Turkey Italian Sausage, but you can use the regular pork kind too. both are low carb, although the turkey has less calories. Peel the skins off the Italian sausage and break it up into a heated frying pan with a bit of extra virgin olive oil. Brown the sausage until it’s fully cooked, then drain off the grease.
- 6 to 12 large jalapeno peppers
- 1/2 cup or more cooked sweet Italian sausage (links). (hint) I buy a whole pound and cook it all, then freeze the rest to use for my next recipe 😉
- 1/2 cup or more whipped Philadelphia cream cheese
- Handful of fresh cilantro
- 1 tsp of honey - or more if you want it a little sweeter
- 1/4 cup of finely minced onion
- 1 tsp cajun seasoning
- 1 tsp extra virgin olive oil
- Heat olive oil in pan.
- Remove skins from sweet Italian sausage and break up the meat as you brown it in the heated pan.
- When meat is browned, drain off the grease and let it cool. Add meat to a bowl.
- Mince cilantro and onion and add to the meat in the bowl.
- Add in the cream cheese, honey and cajun seasoning.
- Mix well and taste. If you want it more sweet, add more honey. Want it hotter, add more cajun spice. Feel free to tweak it to your liking.
- Using kitchen gloves, clean the insides out of the jalapeños. Discard the seeds, stems and membranes (put in compost bin if you want to recycle).
- Rinse the cleaned jalapeños to be sure you get all the hot seeds out!
- Using a spoon, stuff the jalapeños with the mixture you just made. Using a gloved finger, press the mixture down so the pepper is truly "stuffed".
- Place the stuffed peppers into a jalapeño grilling rack. If you don't have one, you can slice the peppers in half lengthwise and lay them stuffing side up on a grilling rack, a baking sheet, or even a piece of aluminum foil.
- Heat grill to 300 degrees.
- Place peppers on the grill a little out of the way of direct heat. Close the lid of the grill.
- Check every 10 minutes or so. Grilled jalapeño poppers are done when the cheese is melted and it's a little browned on top.
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