Remove the stems from the red peppers, cut them in half and remove the seeds
Slice the jalapeno peppers in half vertically,and remove the seeds
Slice the onions and shred the cheddar cheese and set them aside
Measure the Yogurt, Goat Cheese and paprika and set aside
Make the Grilled jalapeno poppers
Pre-heat the grill to 450 to 500
Place the bell peppers skin side down on grill, close the lid and cook them until the skin has blackened about 10 minutes
Flip the peppers over and cook them on a covered grill for 5 minutes more. Remove them from the grill and place them into bowl and cover them for 10 minutes.
Reduce the heat on the grill to 325 to 350
Once the red bell peppers are cool enough to handle, peel off the skin and dice it into small pieces
Mix the bell pepper pieces, paprika, green onions, Greek yogurt and cream cheese together in a bowl
Stuff each pepper with the yogurt mixture, and top with a sprinkle of shredded cheddar
Place the stuffed jalapenos on the grill and them grill over medium heat until they begin to soften and the cheese melts 15 to 20 minutes.
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.