- 1/4 cup Lucerne® Sour Cream
- 16 sweet mini peppers
- 1 (6 ounce) package O Organics™ Mild White Cheddar and Monterey Jack Blend Shredded Cheese
- 1 tomato, cored, seeded and chopped
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon kosher salt
- Spoon sour cream into a quart size heavy plastic ziptop bag; chill.
- Prepare barbecue grill and preheat for direct heat cooking (the charcoal or gas flame is directly under the food).
- Rinse peppers and cut in half lengthwise through stems. Scoop out seeds and veins.
- In a bowl, mix cheese, tomato, onion, cilantro and salt. Spoon mixture evenly into pepper halves, pressing it into hollows.
- Lay filled peppers, cheese side up, on grill over a solid bed of medium hot coals or medium high heat on a gas grill (you can hold your hand just above grill level for only 3 to 4 seconds). Keep charcoal grill uncovered; close lid on gas grill. Cook peppers until blistered and slightly charred on the bottoms, 3 to 5 minutes.
- With a wide spatula, transfer peppers to a clean platter. Snip off a corner of the sour cream bag to make a 3/4 inch opening; squeeze sour cream equally over the hot peppers and serve.