Weekly Featured Recipe

Grilled Stuffed Peppers

 A perfect starter for any outdoor meal, these peppers are smoky and creamy with just a little kick.  If you like really spicy food, try using jalapeno or serrano peppers. Be sure to remove the seeds and membranes first.


6-8 chile peppers
4 oz. cream cheese
1 sm. clove garlic, put through a garlic press or grated with a microplane
1-2 tsp. cream
cilantro parsley for garnish (optional)



Heat grill to high.  Soften cream cheese at room temperature.  Mash with garlic and cream until a creamy consistency has been reached and set aside.  Wash peppers and slice in half lengthwise.  Carefully remove all seeds and membranes. (You may wish to use gloves for handling peppers but, if you don't, be sure to wash your hands very thoroughly afterwards.)  Place peppers on hot grill and cook, turning as they develop black spots, about 5 minutes per side. Remove from heat and allow to cool enough to handle.  Spoon cream cheese mixture into chilies and place them back on the grill, cut sides up, just until the cheese looks hot. Garnish with cilantro. Serve immediately!


This and more delicious recipes can be found in Doug Kaufmann's Cookbook Cooking Your Way to Good Health available now for $31.95 each.


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