Grilled Jalapeno Poppers

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FYI: if you coat your fingers (hands, too with olive oil, it reduces the burning sensation. I normally use cream cheese and add a salsa (any flavor into the cream cheese and spread that combination into the jalapeno. Add meats... it's so flavorful!...

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I find it amazing that people think slicing a pepper in half and scooping out the seeds is "too much work." Seriously? Maybe you should try McDonalds for dinner if you can't handle a simple prep like this. Anyways, these are very tasty; I like to mix a little cream cheese with the cheese. Cook them over medium heat so your bacon doesn't burn. If you are really having problems, wrap some foil around it and grill for a while, then unwrap and grill some more to cook the bacon. Also, jalapenos vary widely in spiciness which is why people are getting such varied levels of hotness; if you like it milder try anaheim peppers as they are less hot than jalapenos.

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People should realise that buying jalapeno peppers is almost getting a different product from store to store....All the jalapeno popper...cottage canoe recipes are GREAT.... If the jalapeno's you bought one week were mild, the next week they could be extra spicy....size matters as well.....Keep trying these are great appetizers. I use a grapefruit spoon to take out the inside seeds and white parts. One scoop and its done easily.

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I made these for a summer bbq and am just now getting to review it. Anyhow, I made these and 1. They tasted great but WAY too spicy. Even my husband and his brother who enjoy hot foods couldn't eat them but tried anyways because they were so hot. Any suggestions on peppers that may be a good substitute but less hot???? I'd love to make these again but can't stand the heat. 2. As previously stated, careful when gutting for two reasons. The fumes can make it tough to breath and also WEAR GLOVES!!!! I failed to do so and literally got 3rd degree burns on my hands. I couldn't finish dinner because I was busy trying to do everything to stop the blistering and burning. It took 3 days before I could use my hands again. Just a tip. BE CAREFUL! But overall, flavor was great and very fun and easy to make.

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I made these in a covered skillet on low/med heat; they turned out perfectly! They weren't too messy, the bacon and peppers were cooked fully, and the cheese stayed in them. I thought the taste was great but they were a little too spicy (I'm kind of a whimp, does anyone have suggestions to make jalapenos less spicy? Maybe blanch them first? Thanks!

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Highly recommend mixing into the cheese blend some crumbled queso freso cheese. It seems to be less runny when heated and holds better in the peppers.

Also had some problems inhaling pepper vapor when cleaning out the peppers. Beware.

But, nonetheless .... love this recipe!

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I have made these several times and they ALWAYS turn out great! For those having difficulty with the bacon overcooking and the pepper staying raw and the cheese running out - your grill is too hot! These need a slow cook, don't rush them and they will be a crowd pleaser.

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A lot of time and effort to have okay results. Wrapped tight with bacon and made sure pepper was closed and pierced with toothpick. Still most of the cheddar cheese is at the bottom of my grill. Skip the cheese, you don't get much anyway.

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My husband and I both LOVE LOVE LOVE these peppers. I have found them very quick, easy and cheap to make. We have made them several times now and they're always a hugh crowd pleaser!

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These turned out better than expected. My wife who is not a spicy person by all means loved them. For those of you having problems with the cheese, position the toothpick so it holds the bacon and helps keep the open side closed. Also, turn frequently. The peppers are supposed to be firm not mushy.