Pre-Heat the grill or grill pan over medium-high heat
Prepare the peppers; by slicing them in half lenghtwise
Use a spoon or pairing knife to cut and scoop out the seeds and the membrane.
Chop the roasted peppers and set them aside in a small bowl.
Shred the cheddar cheese and measure the goat cheese; set them aside.
In a medium bowl, combine the Greek yogurt, goat cheese or cottage cheese and chopped red peppers.
Use a small spoon or offset spatula to spread the stuffing into the pepper halves.
Sprinkle the stuffed peppers with shredded cheddar cheese
Place the stuffed jalapenos on the grill and reduce the heat to medium heat and cook them until they begin to soften and the cheese melts 15 to 20 minutes.
Notes
Store leftover jalapeno poppers in the refrigerator for up to 2 days in a airtight container.See the article above for recipe, tips, variations and more!