Saturday, July 28, 2012

Grilled Stuffed Peppers

Gooey, cheesy, grilled goodness.  If you've read this blog for any amount of time, you know of my love for oozy, melty cheese on everything.  And these hit the spot!  I can't handle too much heat, so stuffed jalapenos are a bit too much for me.  These tiny sweet peppers?  Perfect!  Not too much heat, but with that crunchy pepper holding in all that wonderful cheese. . .

I couldn't stop eating them, they were the perfect bbq appetizer.  And I wanted to cry as the cheese oozed out as they were grilled and caught on fire.  Such a waste. 

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Adapted from: Food And Wine
  • Approx 2lbs mini sweet peppers (I found my in a bag at Winco)
  • 1 pkg (8oz) cream cheese, softened to room temp
  • 8oz cottage or ricotta cheese
  • 1/2 cup parmesan cheese 
  • salt and pepper (lots of pepper)
  • olive oil 
Cut the tops off the peppers.  If you have mad skills, try to leave them attached a little bit.  If not, we'll use some toothpicks to keep them on. Use a butter knife and scrape out the insides of the peppers and the caps, getting the membranes and seeds out.
In a bowl, mix together the cheeses and salt and pepper.  Be generous here with the pepper.  Lots.  Place the cheese mixture in a ziplock bag, press out all the air, and seal.  Cut a tip off and squeeze the cheese mixture into the peppers.  Or use a piping bag to achieve the same results.  Use a few toothpicks to secure to pepper caps to the rest of the peppers.
Heat your grill up to not quite high.  Brush the peppers with some olive oil, and grill for a few minutes on each side.  Be careful, these get soft fast, and the cheese starts oozing out.  Serve warm.

TIP: Peppers can be made ahead of time and refrigerated overnight if needed.  Let them come to room temp before grilling.

TIP: Have leftover cheese mixture?  Serve it over the Grilled Corn Guacamole.  So tasty!

(Linked up at: See Ya In The Gumbo, )



  1. We made some grilled cheese stuffed peppers recently and had the same issue. So much of the cheese escaped! Thanks for linking. The peppers look super!

  2. I made these last summer from a Tessa Kiros recipe. I pan roasted mine in one of those ridged grill-pans - meant I got all the advantages of cooking over a grill but without losing any of the cheese.


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