Grilling is a fantastic way to bring a lot of flavor to dinner while keeping things Lo-Carb. These Lo-Carb Grilled Jalapeño poppers are an amazing way to bring grilled flavor, while keeping it Lo-Carb.
Making these Lo-Carb stuffed jalapeños could not be easier, but I advise you take a few precautions. First off, wear disposable gloves. When handling spicy peppers, the oils can sink into your skin and wreak havoc if you end up rubbing your eyes or any other part of your body. By pretty much coring the jalapeno’s, removing the seeds and any internal white membrane it will make the peppers a little less spicy. I like to stuff with a mixture of cream cheese and sharp vermont cheddar and then wrap with bacon. Thinly sliced bacon works well, but if you have thick bacon just roast longer with a lower temperature. Here I roasted raised direct with a drip tray that also does double duty as a bit of a heat shield. I used the BBQ dragon to stabilize my Big Green Egg at about 350F. They cooked for about 55 min. You are left with a spicy, sweet treat. If done correctly, I guarantee you will not have made enough of these Lo-Carb grilled jalapeno’s.