Grilled Stuffed Mini Peppers with Jalapeno Artichoke Dip

INGREDIENTS

4 oz

cream cheese (softened)

1/2 cup

monterey jack cheese (grated)

1/4 cup

sour cream

jalapeno (de-seeded & minced)

1/2 cup

artichoke hearts (chopped)

1 tsp

onion powder

1 tsp

garlic powder

1/2 tsp

salt

2 lb

mini sweet peppers (app 3 dozen peppers - stems removed)