GRILLED STUFFED BELL PEPPERS CREAM CHEESE RECIPES

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.

Steps:

• In a large frying pan drizzle olive oil and brown the chop meat and then set aside. On a heated griddle place the bell peppers. In a bowl combine the garlic, parsley, basil, Romano cheese, breadcrumbs, red pepper flakes and a few drizzles of olive oil. In a large frying pan heat a drizzle of olive oil and place the ingredients of the bowl and toss. Add the cooked chop meat and continue to toss for a minute. Fill the pepper halves and continue to heat on the griddle. Top with the mozzarella cheese and continue to cook until the pepper is soft and the mozzarella is melted. Drizzle with a touch more olive oil and serve.