CookingLight diet CookingLight diet
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.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 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.

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