Grilled Sweet Pepper Poppers - cooking recipe

Ingredients

1/4 cup sour cream
16 miniature sweet peppers (They are about the size of a jalapeno, usually red and yellow, I find them at Costco)
1 cup shredded Mexican blend cheese
1 tomatoes, cored, seeded, and diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1/2 teaspoon sea salt

Preparation

Spoon sour cream into a 1-quart zip-loc freezer bag; seal and chill.
Preheat grill to medium-high heat.
Rinse peppers; cut in half length-wise. Remove seeds and veins.
Mix together in small bowl cheese, tomato, onion, cilantro and salt.
Fill pepper halves evenly with cheese mixture; pressing it into hollows.
Lay filled peppers, cheese side up on grill (I use a grill pan for ease, but it's not necessary).
Cook until blistered and slightly charred on the bottoms, approximately 3-5 minutes.
With a wide spatula, move peppers to serving platter.
Snip 3/4-inch corner off the sour cream bag and pipe evenly over the hot peppers.
Serve immediately.