Grilled Sweet Pepper Poppers

• 1/4 cup sour cream
• 16 miniature sweet peppers (They are about the size of a jalapeno, usually red and yellow, I find them at Costco)
• 1 cup shredded Mexican blend cheese
• 1 tomatoes, cored, seeded, and diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon sea salt

1. Spoon sour cream into a 1-quart zip-loc freezer bag; seal and chill.
2. Preheat grill to medium-high heat.
3. Rinse peppers; cut in half length-wise. Remove seeds and veins.
4. Mix together in small bowl cheese, tomato, onion, cilantro and salt.
5. Fill pepper halves evenly with cheese mixture; pressing it into hollows.
6. Lay filled peppers, cheese side up on grill (I use a grill pan for ease, but it's not necessary).
7. Cook until blistered and slightly charred on the bottoms, approximately 3-5 minutes.
8. With a wide spatula, move peppers to serving platter.
9. Snip 3/4-inch corner off the sour cream bag and pipe evenly over the hot peppers.
10. Serve immediately.

sour cream, sweet peppers, blend cheese, tomatoes, red onion, fresh cilantro, salt

Taken from www.food.com/recipe/grilled-sweet-pepper-poppers-237357 (may not work)