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.
1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
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.
It helps to par-boil for about 3 min to reduce heat and soften skin. To make it easier to remove the white membrane, use an apple corer and just scrape the round cylinder along the membrane.
These bad boys just vanish.
These were good but a little bit of work to cook on the grill. In a pinch, make the filling and add chopped jalapeño, heat and serve as a dip...needs something else, but not sure what; maybe something sweet; like a small dripping of jalapeño pepper jelly on top? I would make again, but I'm still in search for my favorite "healthy" version of a Jalapeño popper...
These were a huge hit at an outdoor birthday cookout. I prepared them at home (where I don't have a grill) and actually baked them in a 425 degree oven for about 25-30 mins, or until the cheese had browned a bit on the top.
Cheeses can be a little on the expensive side, but definitely worth it. Great flavor.