Cheese-Stuffed Grilled Mixed Peppers

Cheese-Stuffed Grilled Mixed Peppers

While you've got that grill fired up...make these wonderful peppers to have with drinks!



The first time I made this recipe I accidentally bought hot banana peppers instead of sweet ones...well, if it had just been Manly and I it would have been a pleasant surprise but we were having dinner guests and pleasant isn't exactly how I would describe their reactions. Oops! We all had a good laugh about it after they recovered but consider yourselves warned! I love this recipe because you can use any kind of small-medium sized peppers you like, they're easy and you can make them ahead. That's my kind of recipe! One note: I tried using goat cheese instead of the cream cheese but we didn't care for the texture so I would stay with the cream cheese.
Give these a try and let me know what you think. Enjoy!

Recipe: Cheese-Stuffed Grilled Mixed Peppers
Recipe by Robert Perkins and John Lancaster
Published in Food and Wine Magazine, April 2009

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.

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 chilies
Extra-virgin olive oil, for rubbing


Directions
1. In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.


2. 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.


3. 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.


Make Ahead
The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.