At our engagement party in December my Mom made delicious Pepper Jack Grits Poppers that were so tasty and looked so pretty and festive with the bright colored peppers. DFH and I both loved and devoured
It is not often you see Grits being served above the Mason Dixon Line, but after attending college down south Grits remind of my love for the South and my time at Elon, which is probably one of the reasons I loved this recipe. But whether you like grits or not the combination of the flavors of the grits and pepper jack cheese and cilantro is delicious.
On New Years Eve we had a few friends over, and I knew it was a perfect time to try my hand out at these festive finger foods. The recipe comes from the December 2012 issues of Southern Living, and it is such a quick and unique recipe for any type of party or even as an afternoon snack.
- 1 cup hot cooked grits ( you use approximately 1/2 cup uncooked grits)
- 1 cup (4 oz.) pepper Jack cheese
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons fresh cilantro
- 1 garlic clove
- 18 to 20 sweet mini bell peppers Click to see savings
Instructions:First, mix the first five (5) ingredients together until the cheese is melted, and add salt and pepper to taste. The recipe calls for you to chill the ingredients in the fridge for eight (8) hours, but I only had time to chill the ingredients for an hour or two and I had no issues with the grit filling consistency.
Once you have filled all of the peppers, place the pan in the broiler for approximately four (4) minutes or until the grits and pepper turn a golden brown.