Grilled Stuffed Peppers

These grilled stuffed chiles are a delicious way to take advantage of the Hatch Chile Season!

Grilled Stuffed Anaheim Peppers

Prep: 20 minutes • Grill: 5 minutes • Serves: 8

• 1            tablespoon olive oil
• 1            garlic clove, minced
• ¼           cup panko breadcrumbs
• ¼           cup raw unsalted pepitas
• 1            tablespoon chopped fresh cilantro
• ½           teaspoon ancho chili powder
• 1            green onion, thinly sliced
• ½           cup cream cheese, softened
• 1/3       cup shredded Cheddar cheese
• ¼           cup fresh or frozen corn kernels
• 3            tablespoons chèvre
• 2            tablespoons fresh lime juice
• 4            large or 8 small Anaheim or Hatch chile peppers, halved lengthwise and seeded

1. Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add garlic, breadcrumbs and pepitas, and cook 2 minutes or until lightly toasted. Remove from heat; stir in cilantro and chili powder.

2. In small bowl, stir onion, cream cheese, Cheddar cheese, corn, chèvre and lime juice; transfer to small zip-top plastic bag and snip off bottom corner of bag. Fill pepper halves with cheese mixture; sprinkle with pepita mixture.

3. Place peppers, skin side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear and cheese melts.

Approximate nutritional values per serving: 152 Calories, 11g Fat (5g Saturated), 23mg Cholesterol, 102mg Sodium, 10g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 5g Protein