Prep 10 mins
Cook 35 mins
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.
- 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
- 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.
I looked up this recipe after deciding that our home-grown Cubanelles needed to be eaten! These were great. I cheated and used pepper jack instead for a bit more heat. We enjoyed them, and will do them again with Big Jim chiles, also residents in our summer veggie garden. It's an easy way to stuff a pepper without needing to coat it with egg batter and fry it! Do make sure you have the time, though. We went through dessert and side dish before they were done!
Oh dear. I made these a long time ago. They were wonderful. A bit of work for something that is inhaled so quickly but delicious nonetheless. Made for the Vegetarian Swap 10/08.