Creamy Cheese-Stuffed Peppers 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