"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grilled Pepper Poppers Recipe

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This recipe for Grilled Pepper Poppers, by , is from The Hughes Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Brennan
Added: Tuesday, May 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup sour cream
16 sweet mini peppers
1 (6oz). pkg. Monterey Jack shredded cheese
1 tomato (4oz.) cored, seeded and chopped
1/4 cup chopped red onion
1/4 cup chopped cilantro
1/2 tsp. kosher salt

Directions:
Directions:
1.Spoon sour cream into a plastic zip top bag and chill.
2.Prepare grill and preheat for direct-heat cooking. 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 grill over a over a solid bed of medium-hot coals or medium-high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook peppers until blistered and slightly charred on the bottoms, 3 to 5 minutes.
6.With a wide spatula, transfer peppers to a clean platter. Snip off a corner of the sour cream bag to make 3/4 inch opening; squeeze sour cream equally over the hot peppers and serve.

Number Of Servings:
Number Of Servings:
6 to 8 appetizer servings
Preparation Time:
Preparation Time:
25 minutes/3 to 5 minutes grill time
Personal Notes:
Personal Notes:
I always hate making appetizers, but one day I came across this recipes at the grocery store and thought I would try it since you cook it on the grill. Wow! We love these. Not very hot but very tasty!

 

 

 

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