Rating: 4 stars
568 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 568
  • 5 star values: 0
  • 568 Ratings

Robert Perkins and John Lancaster, the wine directors at San Francisco's Boulevard restaurant, love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey. More Gooey, Cheesy Recipes

John Lancaster
Robert Perkins
April 2009

Gallery

© Tina Rupp

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.

    Advertisement
  • 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. Rub the peppers with olive oil.

  • Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.

Make Ahead

The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.

Suggested Pairing

An excellent partner to the dish is a crisp Pinot Blanc or Pinot Bianco.

Advertisement
Advertisement