Grilled Pepper Poppers

These have been a hit every time we make them for a party...or just for ourselves (easy to cut the recipe in half). If you end up with extra cheese filling, lucky you, it makes an excellent dip with Wheat Thins or spread on bagel chips!
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The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.
Yield: 16 servings (serving size: 2 pepper halves)
Ingredients
* 1/2 cup (4 ounces) soft goat cheese
* 1/2 cup (4 ounces) fat-free cream cheese, softened
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/2 cup finely chopped seeded tomato
* 2 tablespoons thinly sliced green onions
* 2 tablespoons chopped fresh sage
* 1/2 teaspoon kosher salt
* 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
* Cooking spray
* 2 tablespoons chopped fresh cilantro
Preparation
1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons 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.
Nutritional Information
Calories: 84
Fat: 4.8g (sat 3.1g,mono 1.2g,poly 0.2g)
Protein: 7.1g
Carbohydrate: 3.5g
Fiber: 0.9g
Cholesterol: 11mg
Iron: 0.6mg
Sodium: 334mg
Calcium: 117mg