There’s nothing better than having cheese ooze in your direction after slicing into a tender, grilled pepper. Ricotta and cream cheese mix together and fill each pepper for an amazing vegetarian dinner. A tasty meal in 30 minutes or less is important to have on hand!
Since the moment I opened my F&W cookbook, this very recipe has been screaming to me. The weather is finally gorgeous, and I mean gorgeous, here in good ol' Minnesota (and yes, the pile of snow still stands, but it is slowly shrinking), so grilling season is in full swing! There is nothing better than coming home from work on a beautiful day and opening our doors and relaxing and playing with my boys outside while scents of grilled food float through the neighborhood. Aahhhh...
These stuffed peppers are a perfect grill-weather treat. They would be great as appetizers for a party or just a Mexican side dish. In my case, when I made them the other night, they were a full meal. My husband wasn't home from work yet and my boys had already eaten, so I sat with knife and fork and devoured two entire cheesy peppers all by myself. I am not ashamed.
To get started, combine the following in a medium bowl:
1 cup ricotta cheese
1 cup cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
Light a grill.
Using a small, sharp knife, remove (and reserve) the stems from:
4 Anaheim or Cubanelle peppers
4 baby bell peppers
4 small poblano chiles
Cut around the insides of 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 of the peppers. Rub the peppers with olive oil.
Grill the peppers over moderately high heat, turning occasionally, until the peppers are blistered all over and the cheese filling is piping hot, about 7 minutes.
Transfer the peppers to plates and serve!
The warm, gooey cheese combined with the slight zing, and even sweetness, from the peppers makes an incredible little summertime treat.