Grilled Pepper Poppers

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

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Nutritional Information

Amount per serving
  • 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

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. 1. Prepare grill to medium-high heat.
  2. 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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