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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)
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Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 378kcal
Author: Megan Porta


  • 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


  • 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.


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
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