Cheese-stuffed grilled peppers


Who doesn't like ooey gooey cheesy???? This is probably the best thing that happened on the grill in my house! My husband disagrees....he thinks its the grilled eggplant and goat cheese grilled sandwich! Anyway...the only hint I have for you guys for this one is make plenty! Today they were disappearing as I was trying to plate them.



1 cup goat cheese (8 ounces log)
1 cup cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
20 baby bell peppers
Extra-virgin olive oil, for rubbing (optional)
Pickled jalapeno slices (optional)



In a medium bowl, blend the goat cheese with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems (not all the way) from the peppers. Cut around inside the peppers to detach the membranes and remove the seeds. The baby bell peppers hardly have anything inside them. Using a butter knife, or the back of a small spoon and fill the peppers with the cheese mixture and reattach the tops. For those who like the extra kick just stuff a slice of the pickled jalapeno in there too! Rub the peppers with olive oil (optional)
Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.

**Make AheadThe cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.
 
We made this a complete dinner tonight with home grown grilled Zucchini and corn on the cob.
 
 
On that yummy note...XOXO until next time :)

Comments

Anonymous said…
Omg this looks sooooo good!!!!
Amber

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