That’s right bacon wrapped cream cheese jalapeno peppers, you’ve got competition. Bring it! Or don’t because I totally don’t think there’s an actual winner since they are different, but this is my personal favorite for all summer long. And I hope that by the end of the post I will have you convinced that these really are the best grilled peppers. I know everyone we have over for dinner and all of my in-laws agree.
First thing first, this recipe is one that my sweet brother in law, Jake taught Cade years ago and Cade actually had to beg me to try. If you’ve been reading this blog for awhile you may have noticed that there aren’t really any spicy recipes on here. Yup, I’m a wimp. I don’t enjoy spicy. If it has great flavor I can kind of understand but I still don’t enjoy it. Well, Cade and I had just had our first baby and within a week we were on our way to California to do summer sales.
It was horrible and such a long drive. And don’t worry, we had to take both our cars so I drove one and my sweet husband drove the other. For anyone that has just had a baby just think about driving from Utah to San Diego with a newborn you were trying to nurse for the first time ever, not to mention one you had just given birth to. Yup!
So, we got to Cali for what turned out to be one of the worst decisions we had ever made. I had felt so strongly that we shouldn’t go, but Cade was totally being sold by this guy who turned out to be a pretty dishonest cat. In fact, at one point there was a TRIPLE HOMICIDE in the apartment next to us and as Cade worked from 9 am to around 11pm and we had a newborn he was really worried about these apartments this guy had set us up in. Not to mention he promised Cade he’d be helping to manage the team only to give it to his brother or cousin or something once we’d gotten there. Anyway, he saw no reason to move us and started getting more and more shady and dishonest. So, Cade and I transferred to another office in a better area. On Sundays when we weren’t working we would head to his sister’s house every now and again to BBQ and relax.
That’s where Cade had to beg me to try these cheesy peppers which he promised would not be spicy. In fact they are really yummy and we all know that queso fresco cheese is my favorite. The biggest thing to remember is that the seeds hold the spice which means you want to pull them out but also it can burn your fingers so use plastic gloves or be careful and use a paring knife to get them out. But truly, if I love them you for sure will. And they are so easy for summer grilling which is awesome.
What is Queso Fresco Cheese?
Queso Fresco is a Mexican cheese, meaning “fresh cheese”.
It is traditionally made from raw cow milk or a combination of raw cow milk and raw goat milk.
It is a creamy, soft, mild white cheese.
What is the Difference Between Red, Orange and Green Bell Peppers?
Green Peppers are the immature version of yellow, orange and red bell peppers.
Since green peppers are less ripe, they have a slightly bitter taste and may cause digestive issues.
The riper the pepper, the milder and sweeter it tastes.
The Best Grilled Peppers
The Best Grilled Peppers
Ingredients
- 6 Yellow peppers also called sweet banana peppers or hungarian peppers
- Queso Fresco crumbled
- olive oil
- sea salt or kosher salt
- pepper
Instructions
- Carefully cut a "T" in each pepper by making a slice across the top horizontally, not going all the way around.
- Next, slicing down the pepper from the center of the horizontal cut, go down to the end of the pepper. You should be able to carefully open two flaps to reveal the inside of the pepper and pull out the seeds.
- Stuff the cheese inside and coat in olive oil, salt and pepper.
- Heat a grill to medium high heat and add the peppers.
- Shut the lid and grill for about 2-4 minutes or until grill marks appear and the cheese is melted.
- Serve immediately.
Nutrition
Whatis Questo Rrsco?
WHAT IS QUESTO FRESCO?
Hi Vickie,
Queso fresco is a mild Mexican cheese, however if you cannot find it in your store (ours is sold by the fresh salsa and tortillas over by our meat section. Kind of a random place, haha) you can use Mozzarella with great results.
These look and sound super delicious.I’ll give them a try over the upcoming holiday weekend. By the way I am so glad you made it out of those awful living conditions.
Made these to go with grilled fish tacos. They were a huge hit with my husband & youngest son (the other 2 boys weren’t home). I kept the veins in for a little heat. So simple, yet so delicious. Looking forward to making them again. Thank you!
That sounds fantastic with fish tacos! I’ll have to do that for Cade. 🙂
I LOVE banana peppers but have never had them grilled… these look delicious!
Oh, I can’t wait for you to try them like this!
This looks like a perfect addition to dinner!
I second the pepper variety type question. I thought I knew peppers, but these don’t look familiar at all.
These look so delicious! I have a question. Exactly what kind of peppers did you use? They don’t look like bright colored yellow sweet peppers or green like a poblano or Anaheim pepper. I don’t believe I have ever seen a pepper so lightly yellowed colored. Do the kind of peppers you used have a name?
Our store calls them yellow peppers (not yellow bell which is different), or we’ve seen them called sweet banana or Hungarian peppers.
I have to say I’m a big fan of spice, but I don’t NEED for things to be spicy, so I love these!! Love queso fresco too!
Dude, I wish I was! You can totally get really spicy ones sometimes or just leave the veins in for more bite, but phew! I cannot do it! 🙂
I love how short the cook & prep time is for this little darlings!
Will definitely try! Look so easy to make and with 2 little kids running around, I need easy today =) Thanks.
They are totally easy which makes them underestimated but boy are they yummy!