Grilled 3 Cheese Pimento Sweet Pepper Poppers Food

SWEET PEPPER POPPERS

Steps:

• Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
• Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
• Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.

GRILLED JALAPENO POPPERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
• Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
• Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

GRILLED SWEET PEPPER POPPERS

Steps:

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

GRILLED 3-CHEESE PIMENTO SWEET PEPPER POPPERS

Steps:

• Place cheeses, garlic, pimentos, and basil in a large bowl. With an electric handheld mixer, beat on medium speed until smooth and creamy. Season with salt and pepper to taste.
• Fill halved sweet peppers with filling. Grill poppers over medium-high heat on tin foil until peppers start to char and soften and the filling is warm and melted, about 5 minutes.
• Enjoy poppers immediately while they're hot!

MINI SWEET PEPPER POPPERS

Steps:

• 1. Preheat oven to 375 F. Slice each sweet pepper in half lengthwise. Use your spoon to scoop out any seeds and some of the rib to make a nice, clean "boat".
• 2. In bowl, mix together, cream cheese, cheddar cheese, bacon. (optional cajun seasoning)
• 3. Spoon cheese mixture into each sweet pepper.
• 4. Stir together bread crumbs and melted butter to make topping. Dip each pepper, cheese side down, into bread crumbs. Place in baking dish.
• 5. Bake at 375F for 20 minutes or until cheese melts and bread crumb mixture gets crusty.

AIR-FRYER PEPPER POPPERS

Steps:

• Preheat air fryer to 325°. In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon 1-1/2 to 2 tablespoons into each pepper half. Roll in bread crumbs., Spritz fryer basket with cooking spray. Working in batches if needed, place poppers in a single layer in basket. Cook until cheese is melted and heated through, 15-20 minutes. If desired, serve with sour cream, dip or dressing.