Grilled Stuffed Pepper Poppers

I had a great opportunity to test a few hot popper recipes and this one took TOP prize! The basic recipe for all poppers is the same, the differences are as varied as the combination of fillings you use.

Pinky @SayNoMore

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Ingredients

30 mins

12 servings

Peppers
12 eachassorted small peppers. Jalapeno, Ancho, Hungarian Hot/Sweet, Habanero or whatever your market has fresh.
Filling
2 cupcream cheese
1 tbspminced fresh garlic
1/4 cupminced sun dried tomatoes
2 tbspEmmenthal Cheese, grated

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Steps

30 mins

1

Preheat BBQ grill to medium (about 200-250°)
2

Cut the top from each of the peppers and remove seeds and pith. Wear gloves to keep the pepper oils off your skin.
3

Combine the cream cheese with the other fillings and make a thick paste.
4

Use a piping gun, or put the filling in a ziploc bag and cut off a corner. Stuff the filling into each pepper.
5

Place poppers in a popper rack and place them on the BBQ at about 250° for 10-12 minutes, until the filling begins to bubble and the cheese melts on top.
6

Carefully remove them from the grill and let them stand for about 5 minutes before serving with salsa and sour cream.