Grilled Pepper Poppers

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

Yield:

16 servings (serving size: 2 pepper halves)

Ingredients

1. 1/2 cup (4 ounces) soft goat cheese
2. 1/2 cup (4 ounces) fat-free cream cheese, softened
3. 1/2 cup (2 ounces) grated fresh Parmesan cheese
4. 1/2 cup finely chopped seeded tomato
5. 2 tablespoons thinly sliced green onions
6. 2 tablespoons chopped fresh sage
7. 1/2 teaspoon kosher salt
8. 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
9. 2 tablespoons chopped fresh cilantro

Directions

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.

Notes