Cheese-Stuffed Grilled Peppers
Ready In: 30 mins
Serves: 4
Ingredients
- 1 cup ricotta cheese (8 ounces)
- 1 cup cream cheese, at room temperature
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- salt & freshly ground black pepper
- 4 anaheim chilies or 4 cubanelle peppers
- 4 baby bell peppers
- 4 small poblano chiles
- extra virgin olive oil, for rubbing
Directions
- 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.
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