Jalapeño peppers stuffed with ground turkey and cheese!
Using the Jalapeño Corer from the Jalapeño Pepper Rack, cut off stem end of the jalapeños and remove the seeds. Be careful not to touch eyes or face, as pepper juice can sting.
Place Parmesan cheese, turkey and cream cheese in a food processor. Blend until all ingredients are combined; spoon the mixture into each of the split jalapeños.
Set the EGG for indirect cooking at 375°F/190°C.
Grill the jalapeños until the peppers are tender and lightly browned, about 20 to 30 minutes for twenty average size peppers. Add the shredded cheese 2 minutes before you finish cooking the peppers so that it will have time to melt.