Courtesy of Emily Coyle
For a Meatless Monday, preheat your grill for these cheese-stuffed grilled peppers from Food & Wine. There’s no need to miss the meat when you have cheese. Your bell peppers will get stuffed with three kinds — ricotta, Parmigiano-Reggiano, and cream cheese — and then they’ll cook on the grill for only 7 minutes. Serve your warm and gooey peppers as an appetizer or main meal accompaniment.
- 1 cup ricotta cheese (8 ounces)
- 1 cup cream cheese, at room temperature
- ½ 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
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.
Check back for more great recipes from your friends at Interior Design.
Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!