|20||jalapeño peppers, stems and seeds removed|
|140 g pkg.||Piller’s Pepperoni Minis|
|75 ml (⅓ cup)||grated cheddar cheese|
|125 ml (½ cup)||sour cream|
|Zest and juice of one lime|
|Salt to taste|
Heat barbecue or heavy grill pan on stove to high. Stuff each pepper with one Minis and cheese. Grill for 3 minutes on each side, or until peppers are tender. For dipping sauce, combine sour cream, lime zest and juice and salt and pepper. Serve dip with poppers.