Grilled Pepper Poppers

Grilled Pepper Poppers Recipe

Photo: Randy Mayor; Stylist: Cindy Barr

The three-cheese filling is a nice complement for the spicy peppers in this grilled appetizer recipe.  You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

Yield:

16 servings (serving size: 2 pepper halves)

Recipe from

Cooking Light

Nutritional Information

Calories 84
Fat 4.8 g
Satfat 3.1 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 7.1 g
Carbohydrate 3.5 g
Fiber 0.9 g
Cholesterol 11 mg
Iron 0.6 mg
Sodium 334 mg
Calcium 117 mg

Ingredients

1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Jill Hough,

Cooking Light

June 2009
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