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Rating: 4.5 stars
45 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3

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.

Jill Hough
Recipe by Cooking Light June 2009

Gallery

Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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.

Nutrition Facts

84 calories; fat 4.8g; saturated fat 3.1g; mono fat 1.2g; poly fat 0.2g; protein 7.1g; carbohydrates 3.5g; fiber 0.9g; cholesterol 11mg; iron 0.6mg; sodium 334mg; calcium 117mg.
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