Grilled Sweet Pepper Poppers

1. 1

   Spoon sour cream into a 1-quart zip-loc freezer bag; seal and chill.

2. 2

   Preheat grill to medium-high heat.

3. 3

   Rinse peppers; cut in half length-wise. Remove seeds and veins.

4. 4

   Mix together in small bowl cheese, tomato, onion, cilantro and salt.

5. 5

   Fill pepper halves evenly with cheese mixture; pressing it into hollows.

6. 6

   Lay filled peppers, cheese side up on grill (I use a grill pan for ease, but it's not necessary).

7. 7

   Cook until blistered and slightly charred on the bottoms, approximately 3-5 minutes.

8. 8

   With a wide spatula, move peppers to serving platter.

9. 9

   Snip 3/4-inch corner off the sour cream bag and pipe evenly over the hot peppers.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.