Many of us are familiar with peppers roasted on the grill. This recipe takes it a step further by stuffing the peppers with cheese to make a delicious appetizer or side dish. This recipe comes from The Vegetarian Grill by Andrea Chesman. I highly recommend this cookbook for vegetarians and non vegetarians alike. I haven't tried a bad recipe yet. NOTE: Cooking includes standing times.

Ingredients

4 serv.

large cubanelle peppers (also. mild Italian frying peppers, Hungarian hot wax peppers) or 8 medium chilies (i.e. poblanos)↗4
ounces monterey jack cheese, grated↗8 ounces

Step-by-step instructions

1
On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).
2
Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
3
Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
4
Stuff each pepper with the cheese.
5
Secure with toothpicks to hold the peppers closed.
6
Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
7
Grill the packet until heated through (about 10 minutes).
8
Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
9
Remove toothpicks and serve warm.

Source: food.com

Original recipe ↗

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