Do you have a hankering for jalapeno poppers? Do you have the urge to light up your grill now that it's getting warmer outside? (At least in some parts of the country, it's been in the 40s and 50s around here.)
Minus the deep fried part, these stuffed and grill roasted peppers should take care of that jalapeno popper desire!
Unnecessary Kitchen Implement Warning!!! I bought a pepper roaster and it came with a corer. Generally, I hate buying kitchen items that only have one (and obscure) purpose but I fell for this one and we actually use it all the time.
When the grocery store has large enough and nice enough looking jalapenos these stuffed and roasted peppers are on our menu. You'll learn to eye ball the right size pepper for the rack after a few tries. And if they are too small, I have figured out that you can use the stem and the top that you cut off to wedge in the hole with the pepper to keep it from falling through the rack.
I mix cream cheese and shredded cheddar cheese for the stuffing but any number of combinations would be delicious. That mix works for us and I haven't branched out, yet. I'd love to hear what other combinations you try.
After I mix the cheeses together, I slice off the top of the peppers and core them. If you can't get all the seeds out with the corer you can rinse them with water. I roll the cheese mixture into tubes to better stuff the peppers. I place the peppers in the rack and then straight on the grill they go. It is best to keep them off the direct heat and on the edge of the grill. The longer they can stay on the grill with out the tips burning and the cheese boiling out the top, the more tender the peppers will become.Enjoy!
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