GRILLED PEPPERS STUFFED WITH GOAT CHEESE - JUNIOR LEAGUE OF DENVER
Steps:
- Cut the bell peppers lengthwise into halves, discarding the stem ends, seeds and membranes. Combine the bell peppers with a small amount of water in a saucepan. Bring to a boil. Boil for 2 minutes. Drain cut side down on paper towels. Combine the goat cheese, Monterey Jack cheese, chives and basil in a bowl and mix well. Spoon about 2 tablespoons of the cheese mixture into each bell pepper half. Fold an 18x24-inch sheet of foil in half to make a 12x18-inch rectangle. Arrange the bell pepper halves inside the foil. Bring up 2 opposite sides of the foil and seal with a double fold. Fold the remaining ends to completely enclose the bell peppers, allowing space for steam to build. Arrange the foil packet on a grill rack. Grill over medium to medium-hot coals for 5 to 6 minutes or until the bell peppers are tender-crisp and the cheese melts. To serve, cut each half into 2 wedges. Serve warm.
GOAT CHEESE STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 20 pieces
Number Of Ingredients 8
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
- In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.
GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS
Provided by Martina McBride
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to 350 to 400 degrees F, or medium-high heat.
- Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
- Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
- Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.
CHEESE-STUFFED GRILLED PEPPERS
Make and share this Cheese-Stuffed Grilled Peppers recipe from Food.com.
Provided by Queen Dana
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 410.7, Fat 31.3, SaturatedFat 19.7, Cholesterol 102.4, Sodium 402.8, Carbohydrate 17.8, Fiber 3.4, Sugar 7.7, Protein 17.9
FOUR-CHEESE STUFFED GRILLED PEPPERS
Grilled peppers stuffed with gooey melted cheese goodness. 'Nuff said.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- Wash and dry the peppers, then with a small paring knife, cut the top almost all of the way around, leaving it attached but providing a large enough hole to get most of the membrane and seeds out. Carefully lift the top back and remove the membrane bits and seeds inside; discard. (If you accidentally break the top all of the way off, don't worry! We'll address that in a bit.)
- In a small bowl with a fork, mix together the ricotta, herbed goat cheese, mozzarella, and Parmesan. Add the salt and pepper to taste.
- Using the fork, scoop the cheese mixture inside each pepper, filling the pepper. Replace the top and secure with one or two toothpicks (or if the top broke all the way off, just fasten it back on).
- Grill peppers on medium-high heat, about 375 degrees, turning occasionally with tongs. Cook for about 8 - 10 minutes, or until the peppers blister and have blackened lines on all sides, and the cheese mixture inside is piping hot.
- Transfer the peppers to plates and serve.
- You can make these ahead, too - refrigerate up to 24 hours. Just bring them to room temperature - some time on the counter for about 30 minutes should suffice - before grilling.
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- Preheat the grill over medium high heat until the grill reaches a steady temperature of 350º – 400ºF.
- While the grill heats prepare the goat cheese filling. Place the goat cheese, olive oil, and chopped herbs into a bowl and mash the herbs into the goat cheese with the back of a spoon to help release their flavor. Set the mixture aside.
- When the grill is heated to temperature, place the peppers on the grill and immediately lower the heat to medium. Grill for approximately 5 minutes per side, or until the peppers have grill marks on each side and have softened and begun to split.
- Remove the peppers from the grill and let them cool until they’re easy to handle without burning yourself. Cut a slit from the top to the bottom in each pepper without cutting all the way through. Clean out the seeds and carefully stuff each pepper with goat cheese.
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