Grilled Pepper Poppers


3 slices center-cut bacon

1/2 cup (4 ounces) cream cheese, softened

1/2 cup (4 ounces) fat-free cream cheese, softened

1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

1/4 cup Parmesan cheese

1/4 cup minced green onions

1 teaspoon fresh lime juice

1/4 teaspoon salt

1 small garlic clove, minced

16 to 18 jalapeño or baby sweet peppers, halved lengthwise and seeded

Cooking spray

2 tablespoons chopped fresh cilantro

2 tablespoons chopped seeded tomato


reheat grill to medium-high heat.

Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves. Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter. Sprinkle with cilantro and tomato.

If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive. They can also be baked in a 425 degree oven for 8 to 10 minutes and then broiled for 2 minutes.

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