Cheese-Stuffed Grilled Peppers
Recipe from
Food & Wine
Robert Perkins and John Lancaster, the wine directors at San Francisco's Boulevard restaurant, love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey.
Servings:
4
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
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1 cupricotta cheese, (8 ounces)see savings
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1 cupcream cheese, at room temperaturesee savings
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1/2 cupfreshly grated Parmigiano-Reggiano cheesesee savings
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Salt and freshly ground peppersee savings
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4Anaheim or Cubanelle pepperssee savings
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4baby bell pepperssee savings
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4small poblano chilessee savings
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Extra-virgin olive oil, for rubbingsee savings
Directions
1.
In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
2.
Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
3.
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 Ahead
The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.
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