This popper recipe is from Mark Masker's review of the Jalapeño Jeaven's rack. Read the entire Burn! Blog article here.
35 jalapeños or small sweet peppers
1 8-ounce package of cream cheese
3 teaspoons salt
3 teaspoons black pepper
3 teaspoons granulated onion
3 teaspoons granulated garlic
Set the cream cheese out on the counter to warm up.
Wash the peppers and use the corer to remove the tops, seeds, and guts.
In a medium kitchen bowl, mix the warmed cream cheese with the salt, pepper, onion, and garlic.
While the grill heats up to medium or medium high, stuff each pepper with the mixture and place it in the Jeavenly Host (or into your favorite popper grill rack).
Set the rack on the grill grate, close the lid, and let the peppers grill for five minutes.
Remove the Jeavenly Host (or other popper rack) from your grill with a set of oven mitts. Place it where your friends can serve themselves and let them go to town.