GRILLED PEPPER POPPERS---------------------------------------------------------------------------BACK TO RECIPES
6-8 servings

1/4 cup sour cream
16 sweet mini peppers
6 oz. shredded cheese
1 tomato, cored, seeded, and chopped
1/4 cup chopped red onion
1/4 cup hopped fresh cilantro
1/2 teaspoon kosher salt


1. Spoon sour cream into a quart-size heavy plastic zip top bag and chill

2. Prepare your grill and preheat for direct-heat cooking (medium-high)

3. Rinse peppers and cut in half lengthwise through stems. Scoop out seeds and veins

4. In a bowl, mix cheese, tomato, onion, cilantro, and salt. Spoon mixture evenly into pepper halves, pressing it into hollows

5. Lay filled peppers, cheese-side up on the grill and cook peppers until blistered and slightly charred on the bottoms - 3-5 minutes

6. With a wide spatula transfer peppers to a clean platter. Snip off a corner of the sour cream bag to make a 3/4 inch opening. Squeeze sour cream equally over the hot peppers and serve


Source: Official BBQ Site - Recipe Collection

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