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Creamy Cheese-Stuffed Peppers Recipe

May 18, 2011 by Megan Porta 17 Comments

Jump to Recipe - Print Recipe

There’s nothing better than having cheese ooze in your direction after slicing into a tender, grilled pepper. Ricotta and cream cheese mix together and fill each pepper for an amazing vegetarian dinner. A tasty meal in 30 minutes or less is important to have on hand!


Since the moment I opened my F&W cookbook, this very recipe has been screaming to me. The weather is finally gorgeous, and I mean gorgeous, here in good ol’ Minnesota (and yes, the pile of snow still stands, but it is slowly shrinking), so grilling season is in full swing! There is nothing better than coming home from work on a beautiful day and opening our doors and relaxing and playing with my boys outside while scents of grilled food float through the neighborhood. Aahhhh…


These stuffed peppers are a perfect grill-weather treat. They would be great as appetizers for a party or just a Mexican side dish. In my case, when I made them the other night, they were a full meal. My husband wasn’t home from work yet and my boys had already eaten, so I sat with knife and fork and devoured two entire cheesy peppers all by myself. I am not ashamed.

To get started, combine the following in a medium bowl:

1 cup ricotta cheese

1 cup cream cheese, at room temperature

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper


Light a grill.

Using a small, sharp knife, remove (and reserve) the stems from:

4 Anaheim or Cubanelle peppers

4 baby bell peppers

4 small poblano chiles

Cut around the insides of 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 of the peppers. Rub the peppers with olive oil.


Grill the peppers over moderately high heat, turning occasionally, until the peppers are blistered all over and the cheese filling is piping hot, about 7 minutes.


Transfer the peppers to plates and serve!


The warm, gooey cheese combined with the slight zing, and even sweetness, from the peppers makes an incredible little summertime treat. Another delicioso meal with melty cheese are these Spinach Artichoke Stuffed Chicken Breasts from Mama Gourmand. Check them out next!


Cheese-Stuffed Peppers

There’s nothing better than having cheese ooze in your direction after slicing into a delicious grilled pepper! {Source: Food & Wine Annual Cookbook 2010)
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: 30 minutes or less, cheese, grab a fork, grilling, meatless, peppers, stuffed, vegetarian
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 378kcal

Ingredients

  • 1 cup ricotta cheese
  • 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 the peppers

Instructions

  • In a 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 of the peppers. Rub the peppers with olive oil.
  • Grill the peppers over moderately high heat, turning occasionally, until the peppers are blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.

Nutrition

Calories: 378kcal | Carbohydrates: 10g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 428mg | Potassium: 347mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2294IU | Vitamin C: 95mg | Calcium: 329mg | Iron: 1mg

Filed Under: Appetizers Tagged With: 30 Minutes or Less, Backyard BBQ, Cheese, Cinco de Mayo, Cream Cheese, Dinner, Game Day, Grab A Fork, Grilling, Main, Meatless, Peppers, Stuffed, Vegetarian

Previous Post: « The Best Casserole Dinner Recipe
Next Post: Grilled Scallops with Quinoa and Fresh Veggies »

Reader Interactions

Comments

  1. Mary

    August 3, 2012 at 2:13 pm

    This looks amazing, and since all my friends with gardens have given me a vast assortment of peppers, I am going to make this for house guests this weekend.
    I am a little concerned about the tops. Do they really stay on while you are grilling? I have vision of the tops falling between the grill grates and cheese oozing out everywhere!

    Reply
  2. Joy

    May 24, 2011 at 7:51 pm

    That looks great. I am so used to stuff jalapeno peppers. This is a great twist to those.

    Reply
  3. sara

    May 24, 2011 at 1:10 am

    Gorgeous! These look super yummy – the perfect treat for the grill!

    Reply
  4. Juanita

    May 23, 2011 at 12:08 pm

    Looks good. Nicely done!

    http://therecanbeonlyjuan.com

    Reply
  5. Happy When Not Hungry

    May 23, 2011 at 12:08 am

    Wow these peppers look beautiful! I've never seen anything like this. Definitely will have to try!

    Reply
  6. Magic of Spice

    May 21, 2011 at 8:45 pm

    This look fantastic and I just so happen to have some mini peppers 😉 Love grilling peppers, I think I can smell these lovelies 🙂

    Reply
  7. Dana

    May 20, 2011 at 1:24 pm

    These look delicious. When I think of stuffed peppers, I think of the meat and rice stuffed variety in a red sauce. I love this delicious looking variation!

    Reply
  8. cooking rookiec

    May 19, 2011 at 10:11 pm

    These peppers look like a definition of comfort food with all that cheesy goodness! Yummmm

    Reply
  9. Biren @ Roti n Rice

    May 19, 2011 at 6:15 pm

    These look great…very delicious too I might add! I did not realize that you are in Minnesota. So glad that we are finally having some sunshine. 🙂

    Reply
  10. RavieNomNoms

    May 19, 2011 at 2:54 pm

    OH MY GOOD LORD THAT IS FABULOUS!! ::drools:: I am going to try this!! YUM

    Reply
  11. Carrie

    May 19, 2011 at 1:01 pm

    What a wonderful summer recipe! Such gorgeous colors. And look at all of that cheese!! I have to make these this summer for sure.

    Reply
  12. Jeff

    May 19, 2011 at 4:00 am

    Stop cooking delicious food! My stomach cannot take it anymore! May I also suggest changing the cheeses up? Goat cheese, blue cheese, gruyere…. delicious! Anything with melty cheese on the inside is a winner with me!

    Reply
  13. [email protected]

    May 19, 2011 at 12:50 am

    OMG I love how the cheese is oozing out of those peppers! I am going to have to save this for our next BBQ. I am drooling at work!

    Reply
  14. Carolyn

    May 19, 2011 at 12:35 am

    Oh. My. God. I have to make these. Just waiting until the cool, rainy weather we're having goes away (hopefully this weekend) and then I am so making these!

    Reply
  15. Lynda

    May 18, 2011 at 11:54 pm

    What a fun way to prepare peppers! They look great.

    Reply
  16. Cupcakes and Beer

    May 18, 2011 at 11:01 pm

    Those peppers look so good! I bet goat cheese would be good in them too…thanks for sharing the recipe! :o)

    Reply
  17. Kate @ Diethood

    May 18, 2011 at 9:33 pm

    Oh my goodness, those peppers are just gorgeous! I can't get enough of your photos!

    Reply

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