I pickled 4 jars of peppers to go with Mexican dishes (we actually eat them on everything!) Then, I decided to put a tray of them on the grill. We love stuffed peppers. I didn't get step by step photos but TRUST me, you want to make these.
- jalapenos (the number needed will depend on size)
- 1 container Toffuti Cream Cheese, softened
- 1/2 cup Diaya cheddar cheese shreds
- maybe a dash of garlic powder and/or onion powder
- 1/4 teaspoon salt
Be sure to wear gloves when messing around with hot peppers. Cut the jalapenos in half lengthwise. Remove seeds and membranes.
I put my peppers on a wire rack and place that rack on the grill so I can add and remove all of them at once.
Cook on grill (medium heat) until the cheese starts to bubble and the peppers soften. I cooked mine for about 8 minutes total. Remove rack from grill and let cool slightly. (You have to be patient because you want to dive right in.)