1. Brown the ground beef. Drain excess fat. Stir in softened cream cheese while still hot so that it melts evenly together. 2. Mix jack cheese, tomatoes, onions, and salt into the beef-cheese mixture. 3. Clean seeds out of peppers by first cutting around the stem then gently sliting one side of the pepper lengthwise almost but not quite to the end. 4. Stuff the peppers with the meat mixture. Don't overstuff, you want to be able to close the slit so that the cheese doesn't leak out. 5. Wrap each pepper in foil and fold the ends over to create a good seal. 6. Grill on medium-high with the lid down about 3-5 minutes per side (rolling at least 3 times), or until the pepper is grilled to the desired doneness and the filling is hot. Grilling an extra, unstuffed pepper in the usual way can serve as a doneness indicator since it would be done just a little bit before the stuffed pepper. We like our peppers tender but not mushy. 7. I recommend serving with a summery salad with plenty of tomatoes and cucumbers in it, tortillas, and Mexican rice. 8. Note: Can be prepped ahead and held in the fridge before grilling but grilling will take longer if the filling is cold. 9. Note: Peppers vary in size so if you have any filling left put it into a small dish and heat well to serve with tortillas or pita chips. 10. Note:Wear gloves when handling the chilies and be careful not to touch eyes or other sensitive body parts. 11. Option: Mix could be used to stuff Jalepeno peppers as appetizers if you cut the tomatoes small enough and used a fish basket for the grilling. 12. Option: If you are feeding people who can't handle hot peppers substitute Cubanelles or Italian Frying Peppers. I do not recommend bell peppers for this recipe because the peppers will cook to the mushy point by the time the filling is hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
