Grilled Stuffed Peppers

Summer / Fall / Winter / Spring / Appetizer / Coconut Oil / Gluten Free / Grill / LouAna / Side Dish / Vegetarian /


With a name like that there’s really little that needs explaining. We’d happily take practically anything stuffed with cheese, especially when we’re talking sweet, not-too-spicy peppers charred from the grill. A mix of cream cheese, Parmesan and pepper jack make the perfect blend for flavor, melting ability and spice.


Prep time: 20 minutes
Bake time: 12 to 14 minutes
Total time: 35 minutes


Serves: 6


4 ounces cream cheese
1/4 cup finely grated Parmesan
3/4 cup grated pepper jack cheese
1/2 teaspoon kosher salt
1 tablespoon LouAna® Coconut Oil or LouAna® Organic Coconut Oil
12 small peppers, such as jalapenos and/or miniature bell peppers


Preheat grill or grill pan to medium-high heat.

Using a small, sharp knife, remove the stemmed tops from the peppers. Cut around inside the peppers to detach the membranes and remove the seeds.

Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with coconut oil and sprinkle with kosher salt.

Grill for 12 to 14 minutes, turning every 4 minutes or so, until soft.

Serve warm.


We’d love to see how it turned out. Tag your photos with #LouAnaCooking on Facebook or Instagram.


Grilled Stuffed Peppers Recipe photo credit: LouAna



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