Grilled Pepper Poppers

By t1bishop

The three-cheese filling is a nice complement for the spicy peppers, You can also use a milder chile, such as a cherry pepper, Shredded cheddar cheese can take the place of Parmesan, if you like,

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 jalapeno peppers, halved lengthwise and seeded (about 1h pounds)
• Cooking spray
• 2 tablespoons chopped fresh cilantro

Details

Servings 16

Preparation

Step 1

Prepare grill to medium-high heat. 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.