Grilled Stuffed Pepper Poppers
- In a small bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in cotija, thyme, garlic, and ground chipotle pepper. Stir in toasted nuts.
- Cut a lengthwise slit in one side of each fresh pepper to create a pocket, being careful not to cut the pepper in half. Leave stem intact and remove the seeds and membranes. Using a small spoon, fill each pepper with some of the cheese mixture.
- Place filled peppers in a greased grill basket or on a greased vegetable grilling pan. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the grill basket on the grill rack over drip pan. Cover and grill for 5 to 10 minutes or until peppers are soft and cheese filling is heated through. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. cover and grill as above.)
From the Test Kitchen
Test Kitchen Tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and warm water.
Preheat broiler. Place filled peppers on the unheated rack of a broiler pan. Broil 6 to 7 inches from the heat for about 5 minutes or until peppers are soft and cheese filling is heated through.
Preheat oven to 425 degrees F. Place filled peppers in a shallow baking dish. Bake for 10 to 15 minutes or until peppers are soft and filling is heated through.