- 1/2 cup Lucerne® Light Sour Cream
- 32 sweet mini peppers
- 2 (6 ounce) packages O Organics™ Mild White Cheddar and Monterey Jack Blend Shredded Cheese
- 2 tomatoes, seeded and chopped
- 1/2 cup finely chopped red onion
- 1/2 cup chopped O Organics™ Cilantro
- 1 teaspoon kosher salt
- Spoon sour cream into a 1-quart resealable plastic freezer bag; press to seal and chill.
- Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above cooking grate only 3 to 4 seconds; visit for complete instructions).
- While grill heats, cut peppers in half lengthwise through stems. Scoop out seeds and veins.
- In a bowl, mix cheese, tomatoes, onion, cilantro, and salt. Spoon mixture evenly into pepper halves, pressing it into hollows.
- Place peppers, cheese side up, on cooking grate; cover gas grill. Cook until blistered and slightly charred on the bottoms, 3 to 5 minutes. With a wide spatula and tongs, transfer peppers to a clean platter.
- Snip off a corner of the chilled sour cream bag to make a 3/4-in. opening; squeeze sour cream equally over the hot peppers. Serve immediately.