Grilled Stuffed Hatch Peppers
Prep: 20 minutes
Grill: 5 minutes • Serves: 8
1 garlic clove, minced
1/4cup panko breadcrumbs
1/4 cup raw unsalted pepitas
1 tablespoon chopped fresh cilantro
1/2teaspoon ancho chili powder
1 green onion, thinly sliced
1/2cup cream cheese, softened
1/3cup shredded Cheddar cheese
1/4 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, 5g Protein