Grilled Bell Peppers Stuffed With Basil Pesto, Boccocini Cheese

Total Time
16mins
Prep 10 mins
Cook 6 mins

Fantastic side dish in a flash! These peppers have a wonderful punch of real Italian flavors. Warm, sweet, colorful peppers stuffed with savory basil pesto, fresh garlic and gooey melted bocciocini cheese. This was a keeper at first bite!

Ingredients Nutrition

Directions

  1. Preheat the grill to 375 degrees F.
  2. Scrape out the cores and seeds from the peppers.
  3. Brush olive oil inside peppers and season cavity with salt and pepper.
  4. Add a few slices of garlic to each pepper cavity and place on grill (cavity side up) until charred (approximately 3 minutes).
  5. Add a spoonful of pesto to each of the peppers and slices of Boccocini cheese.
  6. Continue to cook peppers until cheese in melted (approximately 3 minutes).
  7. Serve right away.
Most Helpful

5 5

Update: September 2008: During the summer I have been using this recipe alot and have been experimented with different pestos. Olivieri makes a wonderful Olive Oil and Garlic Pesto and a Spicy Chipotle Pepper Pesto. I am stingy on 5 stars....but this one "rocked my world"!!!! June 2008: Excellent! The presentation was great and my guests were quite impressed!!! I did add a bit more garlic than stated, but that is a preference. I am not a huge fan of pesto....but I loved this dish! I would highly recommend this one!!