Grilled Pepper Poppers


1/2 cup (4oz) soft goat cheese
1/2 cup (4oz) fat free cream cheese
1/2 cup (4oz) parmesan cheese
1/2 cup finely chopped tomato
2 tablespoons chopped fresh sage (or sprinkle a little powdered)
2 tablespoons thinly sliced green onions
16 Jalapeño green peppers, halved lengthwise, and remove the seeds
Cooking spray (or line trap with aluminum foil)

1. Pre-heat oven at 350F. Combine first 6 ingredients in a bowl, stir well. Spoon cheese mixture into each pepper half. Place pepper halves (cheese side up) on tray and place in oven for 20 minutes. (Or until fork goes through peppers easily.)

This recipe makes A LOT of peppers. I tend to cut the recipe in half, but they reheat well, so they won’t go to waste if you make too much.

Found this recipe from the following cookbook:
Cooking Light- Way to cook vegetarian by Oxmoor house


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