PEPPER JACK & CHEDDAR GRITS POPPERS

You can find these mini bell peppers in the supermarket these days. They usually come packaged in a large bag. Filled with cheesy grits, they make delicious appetizers or a side dish.

2 cups water

½ cup stone ground white or yellow grits (not instant)

1 cup freshly shredded pepper jack cheese

½ cup freshly shredded sharp cheddar cheese, yellow or white

1 clove garlic, pressed

1 T unsalted butter

Salt and freshly ground black pepper

¼ cup chopped cilantro

8 to 10 mini bell peppers (red, yellow, and orange)

Bring the water to a boil and add the grits.

Lower heat to a simmer and cook grits for about 15 minutes, stirring often.

Remove from heat and stir in the cheeses, garlic, and butter.

Season to taste with salt and pepper. 

Cover and refrigerate for about an hour.  

Cut peppers in half lengthwise, leaving the stem intact as much as possible.

Remove seeds and place on a baking sheet.

Remove grits from refrigerator and stir in the chopped cilantro.

Spoon grits mixture into pepper halves. 

Place under the broiler, about 6 inches from the heat.
Broil about 6 to 8 minutes, or until grits are lightly brown.

Serves 4