STUFFED CUBANELLE PEPPERS VEGETARIAN RECIPES

21 VEGGIE STUFFED PEPPER RECIPES FOR YOUR MEATLESS MONDAY ...

21 Veggie Stuffed Pepper Recipes for Your Meatless Monday ... image

See ya, meat.

Provided by Paige Johnson

Number Of Ingredients 1

Ingredients

Steps:

CHEESE STUFFED CUBANELLE PEPPERS RECIPE - FOOD.COM

Cheese Stuffed Cubanelle Peppers Recipe - Food.com image

Many of us are familiar with peppers roasted on the grill. This recipe takes it a step further by stuffing the peppers with cheese to make a delicious appetizer or side dish. This recipe comes from The Vegetarian Grill by Andrea Chesman. I highly recommend this cookbook for vegetarians and non vegetarians alike. I haven't tried a bad recipe yet. NOTE: Cooking includes standing times.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

4 large cubanelle peppers (also. mild Italian frying peppers, Hungarian hot wax peppers) or 8 medium chilies (i.e. poblanos)
8 ounces monterey jack cheese, grated

Steps:

On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).
Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
Stuff each pepper with the cheese.
Secure with toothpicks to hold the peppers closed.
Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
Grill the packet until heated through (about 10 minutes).
Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
Remove toothpicks and serve warm.

Nutrition Facts : Calories 257, FatContent 18.5, SaturatedFatContent 11.6, CholesterolContent 53.5, SodiumContent 327.1, CarbohydrateContent 8, FiberContent 2.8, SugarContent 4.2, ProteinContent 16.1

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