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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These are the best on a hot day with a cold glass of beer. They take a little while to make but are great finger food, and impressive looking for company coming over for a bbq. Ingredients:
16 small sweet bell peppers (mini) |
1/4 cup sour cream |
1 tomato, cored, seeded and chopped |
180 g shredded monterey jack cheese |
1/4 cup chopped onion |
1/4 cup chopped fresh cilantro |
1/2 teaspoon salt |
Directions:
1. Spoon sour cream into a ziploc bag and chill.
2. Prepare bbq for direct heat cooking.
3. Rinse peppers and cut in half lengthwise through stems. Scoop out seeds and veins.
4. In a bowl mix, cheese, tomatoe, onion, cilantro and salt.
5. Spoon mixture evenly into pepper halves, pressing it into hollows.
6. Lay filled peppers, cheese side up on oiled on medium high heat. Close lid on peppers.
7. Cook until peppers are blistered and slightly charred on the bottom, 3 to 5 minutes.
8. Transfer peppers to a clean platter.
9. Snip off the corner of the zip loc bag and squeeze sour cream equally over the hot peppers and serve.
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