1 (8-ounce) package cream cheese, room temperature
2 cups shredded pepper jack cheese, room temperature
Wash and dry peppers. Cut in half cross ways and remove seeds. Roughly chop shrimp and crawfish and mix with cream cheese and pepper jack cheese. Fill peppers with cheese mixture. Grill until done, about 5 minutes.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.