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Nutrition Facts
Serving Size 1 (265g) Recipe makes 6 servings
Calories 178
Calories from Fat 103		(57%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 367mg		15%
Potassium 445mg		12%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 3.7g	14%
	Sugars 5.7g
Protein 9.6g		19%
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Grilled Pepper Poppers

Recipe #177859 | 30 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ~Leanne~
Jul 15, 2006

These are the best on a hot day with a cold glass of beer. They take a little while to make but are great finger food, and impressive looking for company coming over for a bbq.

SERVES 6 -8 (change servings and units)

Ingredients

16 small sweet bell peppers (mini)
1/4 cup sour cream
1 tomato, cored, seeded and chopped
180 g shredded monterey jack cheese
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1/2 teaspoon salt

Directions

1
Spoon sour cream into a ziploc bag and chill.
2
Prepare bbq 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, tomatoe, onion, cilantro and salt.
5
Spoon mixture evenly into pepper halves, pressing it into hollows.
6
Lay filled peppers, cheese side up on oiled on medium high heat. Close lid on peppers.
7
Cook until peppers are blistered and slightly charred on the bottom, 3 to 5 minutes.
8
Transfer peppers to a clean platter.
9
Snip off the corner of the zip loc bag and squeeze sour cream equally over the hot peppers and serve.