These spicy grilled poppers are stuffed with four kinds of cheese, green onion and citrus peel. We like using Anaheim peppers rather than jalapenos, as they’re milder and have a brighter flavour.

Yield: Makes 9.



  • 9 Anaheim peppers
  • 4 oz (125 g) cream cheese, softened
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded smoked Gouda cheese
  • 3 tbsp freshly grated Parmesan cheese
  • 2 tbsp sour cream
  • 2 tbsp thinly sliced green onion
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsp grated lemon peel
  • 1 tsp grated lime peel


  1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  2. Cut top 1/2 inch off of each pepper; set pepper tops aside. Using a knife and spoon, remove and discard seeds and ribs; set peppers aside.
  3. To prepare filling, combine cream cheese, Monterey Jack cheese, Gouda cheese, Parmesan cheese, sour cream, green onion, garlic, lemon peel and lime peel in a bowl. Spoon filling into a pastry bag fitted with a large plain tip. Pipe filling into peppers. Place pepper tops on filled peppers.
  4. Grill filled peppers until peppers are grill-marked and cheese is melted, about 3 – 4 minutes per side.
Nutritional analysis per serving:


106 calories, 7.4 g fat, 4.2 g protein, 6.8 g carbohydrate, 2.1 g fibre, 124 mg sodium


If desired, 7 mini sweet peppers or 10 jalapeno peppers may be used in place of the 9 Anaheim peppers.