facebook twitter youtube


  • 1 tablespoon Brothers Marketplace olive oil
  • 1 garlic clove, minced
  • 1/4 cup panko breadcrumbs
  • 1/4 cup raw unsalted pepitas
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon ancho chili powder
  • 1 green onion, thinly sliced
  • 1/2 cup cream cheese, softened
  • 1/3 cup shredded Cheddar cheese
  • 1/4 cup fresh or Full Circle Organic frozen corn kernels
  • 3 tablespoons chèvre
  • 2 tablespoons fresh lime juice
  • 4 large or 8 small jalapeños or Anaheim peppers, halved lengthwise and seeded


  1. Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add garlic, breadcrumbs and pepitas, and cook 2 minutes or until lightly toasted. Remove from heat; stir in cilantro and chili powder.
  2. In small bowl, stir onion, cream cheese, Cheddar cheese, corn, chèvre and lime juice; transfer to small zip-top plastic bag and snip off bottom corner of bag. Fill pepper halves with cheese mixture; sprinkle with pepita mixture.
  3. Place peppers, skin side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear and cheese melts.

  • 152 Calories
  • 11g Fat (5g Saturated)
  • 23mg Cholesterol
  • 102mg Sodium
  • 10g Carbohydrates
  • 1g Fiber
  • 5g Protein