Chile Stuffed Pepper Poppers
I love the idea of these, heated on the grill, meltingly good and good for you. There are some tools sold that hold the peppers upright, but I shape a “holder” out of super-duty foil. It happened to work especially well in this case, because when I shopped, I only found the longer, small sweet peppers, not the popper-sized sweet peppers. Either way, this is a great mix of flavors and a great starter to any party this summer.
- 1 lb Dakota 90% Lean Grass Fed Beef
- 1/2 cp onion (chopped)
- 1 garlic clove (minced)
- 1/2 cp shredded carrot
- 1/4 cp red pepper (chopped - from jar)
- 2 tbsp canned green chiles (diced)
- 1 tbsp chili powder
- 1/2 cp cream cheese (fat-free)
- 2 oz shredded cheddar (fat-free)
- 8 bell peppers (small, long - sliced in halve lengthwise. remove seeds & stems)
- 2 tbsp sour cream (fat-free)
- Optional: extra chili powder & parsley (garnish)
1. Cook ground sirloin with onion, garlic, carrot and red pepper until all pink is gone from beef. Sprinkle chili powder over all and stir in. Remove from heat and add cream cheese and cheddar cheese. Stir well.
2. Heat grill to high. Fill each pepper half with about 2 tablespoons of filling. Place on crumpled piece of foil so the peppers stay upright. Place foil with peppers on grill and close lid. Reduce heat to medium. Grill until peppers are hot and slightly softened - about 10 minutes. Drizzle with sour cream (place sour cream in plastic bag, snip off corner and squeeze sour cream out as if using pastry bag). Sprinkle with paprika and parsley if using and serve immediately.