Grilled Mini Sweet Pepper Poppers Food

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
• Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
• Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

SWEET PEPPER POPPERS

Steps:

• Preheat the oven to 400°F/200°C.
• Meanwhile: Fry the bacon pieces until cooked.
• Rinse the peppers and cut each of them in half. Make sure to leave the green parts on. Remove the seeds and membranes.
• Mix together cheddar cheese, cream cheese, black pepper and bacon.
• Fill the peppers with the mixture and bake for 10-13 minutes or until heated through and the peppers are soft.
• Best served right away!

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!

GRILLED MINI PEPPERS

Steps:

• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.

GRILLED MINI SWEET PEPPER POPPERS

Steps:

• 1. Cut tops of peppers off, clean out seeds. Fill with your favorite grated cheese. Using the "heel" slice of bread, break off small pieces to "plug" your pepper, this helps keep the cheese from seeping out. Wrap a thin slice of bacon around pepper and place on a skewer. While grilling brush with Buttery Honey BBQ sauce.
• 2. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/barbecue-sauce-low-sodium.html#

GRILLED MINI SWEET PEPPERS WITH GOAT CHEESE

Steps:

• Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)Cut stems off peppers, then slice peppers in half lengthwise and remove inner ribs and seeds. Place halved peppers on large rimmed baking sheet and drizzle with olive oil, folding to coat evenly. Sprinkle with a bit of kosher salt and freshly ground black pepper. Fold and repeat.Place peppers cut-side down on hot grill grates. Once the peppers are charred to your liking, flip to grill the other side of the peppers. Each side should only take a minute or two. When peppers are done, remove them to the rimmed baking pan, cut-side up - or to a platter for a nicer serving presentation. Using a small knife or spoon, remove a bit of goat cheese from the log and add it to the center of a grilled pepper half. Repeat until all goat cheese is used. Sprinkle peppers with fresh rosemary and thyme, plus a nice amount of Maldon smoked sea salt flakes. Some of the salt flakes can be rather large, so lightly crunch them between your finger tips as you sprinkle, if desired. I've found that our family likes to get plenty of pops of smoked salt in their bites, so I tend to sprinkle fairly generously. Serve warm.

CHEESY BACON STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400° F. Spray a large baking sheet with nonstick spray.
• Wash, dry, and slice peppers lenght-wise. Scoop out membrane and any seeds. Line peppers on a sprayed baking sheet.
• Add all filling ingredients to a large bowl and mix to combine.
• Fill pepper halves with one tablespoon of mixture each.
• Bake peppers until soft, and golden-browned; about 12-15 minutes. Enjoy warm.

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.

BACON WRAPPED SWEET PEPPER POPPERS #BACONMONTH

Steps:

• Heat the oven to 300 degrees F.
• Slice each of the mini bell peppers in half and discard the seeds and ribs.
• In a bowl, whisk together the softened cream cheese, shredded cheese, fresh thyme, green onions, salt and pepper.
• Stuff each of the mini pepper halves with the cheese mixture.
• Wrap each of the pepper halves with a strip of bacon and secure with a tooth pick.
• Place on a baking sheet lined with foil and a baking rack (for easy cleanup) and bake for about 45 - 55 minutes or until the bacon is crisp.
• Serve while warm.

PARTY POPPERS (EASY APPETIZER FOR A CROWD)

Steps:

• Remove the cream cheese from the fridge and let it sit at room temperature for about 30 minutes. This will make it easier to mix with the other ingredients later.
• Meanwhile, cook the bacon until it's crispy. I prefer to cook mine in the oven set at 375 degrees on a foil lined baking sheet for about 20 minutes (flip it half way through).
• While the bacon is cooking, cut the tops off of the mini peppers and clean out the seeds. You can also take this time to finely dice the jalapeños and shred the cheese if you haven't already.
• Once the bacon is done and cooled a bit, use a large knife to chop it into small bits.
• In a medium to large bowl, use a spoon to mix together all of your ingredients except for the mini peppers.
• Use a small spoon or mini spatula to stuff the mini peppers with the mixture.
• That's it! Enjoy.

GRILLED PEPPERS RECIPE

Steps:

• Gather the ingredients.
• Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
• While the grill heats, halve or quarter and core the peppers. Smaller peppers can be grilled whole.
• Brush the skin side of each piece of pepper with olive oil.
• Place the peppers on the grill, skin-side down. Cover the grill and cook until tender, about 10 minutes. The skin should blacken a fair amount; this is fine.
• Remove the blackened grilled skin; it should slip right off. Or, keep things simple and let diners do it themselves as they eat the peppers.
• Sprinkle the peppers with salt to taste and serve them hot, warm, or at room temperature. Enjoy.

MINI BELL PEPPER POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
• Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
• Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
• Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
• Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.