2 Reviews

We've been making these nearly weekly since the May edition of Cooking Light and they are a huge hit! They look so impressive with guests - just beautiful, especially with the stems still on! I don't use sage and instead use extra green onion and stir the cilantro right into the cheese. We sprinkle paprika on top just for addded prettiness :)

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Siren Chef July 02, 2009

Awesome- easy to make and everyone loves them!

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pamdegraff July 04, 2011
Grilled Pepper Poppers With Goat Cheese