Grilled Pepper Poppers

• 1/2 bag sweet miniature peppers, about 15, halved and seeded (from Dominicks, Target) --I can't remember the brand name, but they are in the produce section) OR
• 15 Jalapeno peppers, halved and seeded
• 1/2 cup goat cheese, softened
• 1/2 cup light cream cheese from the tub
• 1/2 cup parmesean cheese
• 1/2 seeded and finely chopped tomato
• 2 green onions, chopped
• a few sprinkles Frank's red hot sauce
• 1/4 tsp salt
• 1/2 tsp salt-free tex-mex style seasoning ( I used Penzy's Arizona Seasoning)
• Cooking spray
• 2 Tbsp fresh cilantro

1. Cut each pepper in half using a small sharp knife, keeping a portion of stem intact in both halves (this provides a little "handle" for picking up the pepper after cooking). Place each pepper on spray-lined cookie sheet. Preheat oven at 450 degrees.
2. Mix together all three cheese in a mixing bowl. Add remaining ingredients through tex-mex seasoning and carefully spoon a small amount of mixture into each pepper half, mounding slightly.
3. Place in oven and roast for about 10 minutes, watching carefully after 8 minutes. Peppers are done when bottoms are slightly charred and cheese mixture in somewhat brown. Adjust cooking time as needed.

sweet miniature peppers, peppers, goat cheese, light cream cheese, parmesean cheese, tomato, green onions, sprinkles, salt, salt, cooking spray, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/grilled-pepper-poppers-51463051 (may not work)