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Jalapeno Poppers


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  • 18 jalapeno peppers (larger, straight ones work best)
  • 2 8-ounce packages cream cheese, at room temperature
  • 1 cup sweet corn kernels, preferably fresh or frozen
  • 2 scallions, white and green parts finely minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 cup cooked crab meat, finely diced or shredded, preferably wild-caught


Servings 6


Step 1

Cut the tops off the peppers, and using the corer included with your rack, remove the ribs and seeds. Arrange the peppers in the rack. Combine the cream cheese, corn, scallions, lemon juice, Old Bay® Seasoning, and Worcestershire sauce and blend well; stir in the crab meat. Spoon the filling into the peppers, or transfer it to a pastry bag or sturdy resealable plastic bag (cut 1/2 inch off a corner) and squeeze the filling into each pepper. Indirect grill (lid down) using medium heat (about 375 degrees F) for 25 to 30 minutes, or until the peppers are browned and tender.

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