GRILLED PEPPERS WITH CHEESE RECIPES

Name: Grilled Peppers With Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 red bell peppers or 4 yellow bell peppers, halved, undamaged stem, seeded and white membrane removed; 1 slice whole wheat bread, grilled and cut in dice of 1/4 inch; 1/4 cup fresh basil, chopped; 4 garlic cloves, finely chopped; 2 cups monterey jack pepper cheese or 2 cups Fontina cheese, grated

GRILLED PEPPERS WITH CHEESE RECIPE - CHEESE.FOOD.COM

Grilled Peppers With Cheese Recipe - Cheese.Food.com image

I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 red bell peppers or 4 yellow bell peppers, halved, undamaged stem, seeded and white membrane removed
1 slice whole wheat bread, grilled and cut in dice of 1/4 inch
1/4 cup fresh basil, chopped
4 garlic cloves, finely chopped
2 cups monterey jack pepper cheese or 2 cups Fontina cheese, grated

Steps:

Put bell peppers, cut side down, on a greased baking sheet. Grill in a preheated oven of 400 F for about 20 minutes or until they are tender.
Flip the bell peppers, distribute the cubes of bread in the holes and cover with half the basil. Sprinkle with garlic and cheese. Keep cooking for about 15 minutes or until peppers are lightly black on the sides and cheese is bubbling. Sprinkle with remaining basil.

Nutrition Facts : Calories 270, FatContent 17.7, SaturatedFatContent 10.9, CholesterolContent 50.3, SodiumContent 341.3, CarbohydrateContent 11.5, FiberContent 3.1, SugarContent 5.7, ProteinContent 16.2

CHEESE-STUFFED GRILLED PEPPERS RECIPE - JOHN LANCASTER ...

Cheese-Stuffed Grilled Peppers Recipe - John Lancaster ... image

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. More Gooey, Cheesy Recipes

Provided by John Lancaster

Total Time 30 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 cup ricotta cheese (8 ounces)
1 cup cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 Anaheim or Cubanelle peppers
4 baby bell peppers
4 small poblano chiles
Extra-virgin olive oil, for rubbing

Steps:

In a medium bowl, blend the ricotta 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 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.
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.

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