Cheese-Stuffed Grilled Peppers
- Recipe by Robert Perkins and John Lancaster
Pairing Suggestion
The wine directors’ creamy 2007 Skylark Orsi Vineyard Pinot Blanc is an excellent partner to the dish, as is the zesty 2007 Alois Lageder Pinot Bianco, a crisp Italian take on the same grape variety.
Cheese-Stuffed Grilled Peppers
- Recipe by Robert Perkins and John Lancaster
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Cheese-Stuffed Grilled Peppers
I was disappointed with this recipe. I thought the taste was boring. Unfortunately, the cream cheese taste was too noticeable for me. In addition, the cheese oozed out and made a mess on the grill (perhaps my fault for putting too much stuffing).
Posted by: evie_white on October 22, 2009
I'm so glad I didn't have any ricotta!! I had some cave-aged gruyere already shredded and it was delicious. I had a bunch of jalapenos from the garden that had turned red and weren't very spicy. They ended up being way better than the green ones. I couldn't figure out how to seed them easily and then I remembered my bone marrow knives which were perfect and helped with the stuffing too. These were delicious and way prettier than the picture. I used the ridged grill pan and it worked great.
Posted by: NancyFMcCune on September 21, 2009
For those who think the cheese mix is bland I would suggest using some fresh chopped herbs, soft goat cheese, salt/pepper maybe a little kick with some cayenne. The kick with the sweetness of the grilled peppers is yummy!
Posted by: scottaparo on May 28, 2009
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