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.
Grilled Pepper Poppers
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.
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- Calories: 84
- Fat: 4.8g
- Saturated fat: 3.1g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.2g
- Protein: 7.1g
- Carbohydrate: 3.5g
- Fiber: 0.9g
- Cholesterol: 11mg
- Iron: 0.6mg
- Sodium: 334mg
- Calcium: 117mg
- 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
- 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.
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