Grilled Pepper Poppers

1. 1

   Spoon sour cream into a ziploc bag and chill.

2. 2

   Prepare bbq for direct heat cooking.

3. 3

   Rinse peppers and cut in half lengthwise through stems.

4. 4

   Scoop out seeds and veins.

5. 5

   In a bowl mix, cheese, tomatoe, onion, cilantro and salt.

6. 6

   Spoon mixture evenly into pepper halves, pressing it into hollows.

7. 7

   Lay filled peppers, cheese side up on oiled on medium high heat.

8. 8

   Close lid on peppers.

9. 9

   Cook until peppers are blistered and slightly charred on the bottom, 3 to 5 minutes.

10. 10

    Transfer peppers to a clean platter.

11. 11

    Snip off the corner of the zip loc bag and squeeze sour cream equally over the hot peppers and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.