Minis Jalapeño Poppers

Servings 20

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Ingredients
20 jalapeño peppers, stems and seeds removed
140 g pkg. Piller’s Pepperoni Minis
75 ml (⅓ cup) grated cheddar cheese
Dipping Sauce:
125 ml (½ cup) sour cream
Zest and juice of one lime
Salt to taste
Method

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.