This recipe is a bit different. But they're still "pepper poppers" none the less. Maybe you'll like these Grilled Sweet Pepper Poppers. The recipe came from Safeway's Summer website. (
Safeway - Summer Ideas)
- 1/2 cup Lucerne® light sour cream
- 32 Sweet mini peppers
- 2 packages (6 oz. each) O Organics™ Mild White Cheddar & Monterey Jack Blend Shredded Cheese
- 2 tomatoes (1/2 lb. total), seeded and chopped
- 1/2 cup finely chopped red onion
- 1/2 cup chopped O Organics™ Cilantro
- 1 tsp. kosher salt
1. Spoon sour cream into a 1-qt. resealable plastic freezer bag; press to seal and chill.
2. Prepare a gas or charcoal grill for direct, medium-high heat.
3. While grill heats, cut peppers in half lengthwise through stems. Scoop out seeds and veins.
4. In a bowl, mix cheese, tomatoes, onion, cilantro, and salt. Spoon mixture evenly into pepper halves, pressing it into hollows.
5. Place peppers, cheese side up, on cooking grate; cover gas grill. Cook until blistered and slightly charred on the bottoms, 3 to 5 minutes. With a wide spatula and tongs, transfer peppers to a clean platter.
6. Snip off a corner of the chilled sour cream bag to make a 3/4-in. opening; squeeze sour cream equally over the hot peppers. Serve immediately.
Let us know how your popper journey goes!