Cheese-Stuffed Grilled Peppers

Name: Cheese-Stuffed Grilled Peppers
Total time: 30 min
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 chiles; Extra-virgin olive oil, for rubbing

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Total: 30 minutes

Servings: 4

Cost: $9.00 /serving

Author : John Lancaster

Ingredients

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1 cup ricotta cheese (8 ounces)1 cup cream cheese, at room temperature1/2 cup freshly grated Parmigiano-Reggiano cheeseSalt and freshly ground pepper4 Anaheim or Cubanelle peppers4 baby bell peppers4 small poblano chilesExtra-virgin olive oil, for rubbing

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Instructions

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Step 1

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

Step 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.

Step 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.