ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Pepper Poppers

Photo: Randy Mayor; Stylist: Cindy Barr

Yield 16 servings (serving size: 2 pepper halves)
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.

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

Nutrition 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

How to Make It

  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.