Cheesy Grilled Peppers

The tastiest way I've ever fixed bell peppers! A great snack or appetizer to throw on the grill or pop in the oven.

Take a bell pepper, or bell peppers, cut the stems out and gut the pepper of seeds. Cut the peppers length wise in three to four pieces, depending on the size of the pepper. Depending on how many peppers you have depends on how much filing you will make. But as you can see in the photo, you want to generously spread the cheese mixer in the peppers. Mix one parts softened cream cheese with 1 parts sharp shredded cheddar cheese. If you are using about half a log of cream cheese add a tablespoon each of onion powder and Emerill's Essence, a pinch of salt and pepper. If you are preparing more of the cheese mixure add more spices. With a fork, mix all of it together then fill each pepper. You can cook these either in the oven or on the grill. I prefer on the grill but sometimes firing up the grill for peppers just isn't worth it. If you cook them in the oven, lay the peppers on some foil and set the oven to about 450 degrees and cook them until the cheese starts to turn golden and the tips of the peppers start to turn brown. I normally put the peppers straight on the grill but not directly over the flames. Enjoy!