Stuffed Jalepeno Topped Burgers

Other than Mexican food, my very favorite food is a hamburger.  Not just any hamburger, though, ’cause there are plenty of burgers out there I won’t touch with a ten-foot pole (I’m talking to you, McDonald’s.  Let’s just ignore the fact that I ate your cheeseburgers every day during my senior year of high school, shall we?).

My favorite hamburger is one cooked on the charcoal grill.

Since my birthday is in mid-May, still the start of grilling around here, I typically tell the Tall Boy what I want for my birthday dinner is a grilled burger.  What can I say, I’m a cheap date.

Start by hollowing out your peppers.  If you’re making these as appetizers, you may want to leave the stems on, for ease of serving and eating.  If you’re making these as an artery-clogging burger-topper like I am, cut the stems off.  Either way, wear gloves when handling the peppers.

In a separate bowl, mix together some cream cheese, shredded cheese, and green onion.

Next, stuff your filling inside the pepper.  Don’t be shy.  Fill it up!

Then grab some bacon and barbeque sauce.  Trust me, even with turkey bacon, these things are A.MA.ZING.  Promise.  The Tall Boy, a full-fat bacon kind of guy, loves these with turkey bacon.

Roll half a slice of bacon around each pepper, and secure with a toothpick.  Brush the barbeque sauce on right before grilling.  When they’re done, pile ’em on top of your burger, and drizzle with additional barbeque sauce.


Recipe: Stuffed Jalepenos


  • 18 jalepenos
  • 1 8-ounce package of cream cheese (I used fat-free)
  • 1/2 cup grated shredded cheddar cheese
  • 1 green onion, sliced
  • 18 slices bacon, cut into halves
  • barbeque sauce
  • toothpicks


  1. Cut your jalepenos in half lengthwise, and scoop out the seeds and membranes. If you want some added heat, leave a little in.
  2. Combine your cheeses and onion, and pile into your hollowed-out peppers.
  3. Wrap bacon slices around your peppers, securing with a toothpick. Brush with barbeque sauce.
  4. Grill over medium-high heat for 15 to 20 minutes, or until peppers are tender.
  5. If using a conventional over, bake at 275 for approximately one hour.

Recipe from The Pioneer Woman Cooks (don’t you love her??)

If you’re looking for some other great burger recipes, check out this one from The Plaid and Paisley Kitchen!




  1. amy @ fearless homemaker

    looks delicious! + as another May baby, i think that our birthday month is the best. =)

    • Kitchen Meets Girl

      Right on! 🙂

      • Kitchen Meets Girl

        Yay for May birthdays! Grilled fare is just about my favorite!

    • Kitchen Meets Girl

      I’ll make anything Steve wants if you guys come for a visit! 🙂 Guest room is open.


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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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