Husband-Tested in Alice’s Kitchen
16 servings (serving size: 2 pepper halves)
Anytime I serve peppers or any other spicy food, for that matter, I think of my daddy. He loves spicy things and regularly uses hot sauce as his go-to condiment. He’d warn me when I was little and wanted to try anything spicy, “It’ll put hair on your chest.” I inherited his love of spicy things, but, alas, no chest hair, thank goodness. My husband likes a little heat, but not too much. My daddy calls him or anyone else who favors milder dishes a “pantywaist.” I made these as an appetizer using milder cherry peppers for the pantywaists who attended our Labor Day dinner party. They were just terrific. I served them at room temperature, but had the few which were leftover cold for lunch the next day. Yummy!
1/2 cup (4 ounces) fat-free cream cheese, softened
Combine first 7 ingredients in a bowl, stirring well. Spoon the cheese mixture into each pepper half.
Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro, if using.