Grilled Pepper Poppers

Cooking Light
JUNE 2009

* YIELD: 16 servings (serving size: 2 pepper halves)
* COURSE: Appetizers, Hors d'Oeuvres

Ingredients

* 1/2 cup (4 ounces) soft goat cheese
* 1/2 cup (4 ounces) fat-free cream cheese, softened
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/2 cup finely chopped seeded tomato
* 2 tablespoons thinly sliced green onions
* 2 tablespoons chopped fresh sage
* 1/2 teaspoon kosher salt
* 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
* Cooking spray
* 2 tablespoons chopped fresh cilantro

Preparation

* 1. Prepare grill to medium-high heat.
* 2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.