Cheese-Stuffed Grilled Peppers
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
1 cup ricotta cheese (8 oz)
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 sweet mini peppers
4 small poblano chiles
Extra-virgin olive oil, for rubbing
In a medium bow, 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. 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.
The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.
From Robert Perkins and John Lancaster, foodandwine.com