PlutoLuvr
KORT RORP/ERS AULS TKPWET T LA*S WORD :)
- Joined
- Mar 6, 2006
- Messages
- 1,555
Just wanted to share a gem we've tried.
It needs to be grilled, so have a grill ready!
Pairs excellent with a hearty red, preferably a South African red
Also, it's a good source of vitamin A!
Cheese Stuffed Peppers
Serves 4-6
Ingredients:
2 medium sweet bell peppers (red, orange, yellow or green), washed, seeded and quartered.
2 oz goat cheese (chevre)
2 oz finely shredded monterery jack cheese
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped chive
Preheat grill for ten minutes on high to kill bacteria if using an outdoor grill.
While grill is preheating, mix cheeses and herbs with a fork until well combined in a small bowl.
Reduce grill heat to medium/medium low. Spread out peppers on a grilling sheet with holes. If you don't have one, it's not neccessary. You can put the peppers directly on the grill.
Grill the peppers, turning occasionally, until just beginning to brown. Move the peppers around so they cook evenly. Grill both sides of the peppers. This takes about six to eight minutes depending on your grill heat.
Bring the peppers into the kitchen and spread the cheese/herb mixture on the insides on the little pepper "boats" evenly.
Bring back to grill and grill covered for about two minutes or until cheese is melted.
Serve immediately.
Red & green peppers would look lovely for a Christmas meal appetizer served with a small salad. Use a good balsamic vinegar for the dressing, and the red wine will pair beautifully with both the peppers and the salad
Bon Appetite!
It needs to be grilled, so have a grill ready!
Pairs excellent with a hearty red, preferably a South African red
Also, it's a good source of vitamin A!
Cheese Stuffed Peppers
Serves 4-6
Ingredients:
2 medium sweet bell peppers (red, orange, yellow or green), washed, seeded and quartered.
2 oz goat cheese (chevre)
2 oz finely shredded monterery jack cheese
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped chive
Preheat grill for ten minutes on high to kill bacteria if using an outdoor grill.
While grill is preheating, mix cheeses and herbs with a fork until well combined in a small bowl.
Reduce grill heat to medium/medium low. Spread out peppers on a grilling sheet with holes. If you don't have one, it's not neccessary. You can put the peppers directly on the grill.
Grill the peppers, turning occasionally, until just beginning to brown. Move the peppers around so they cook evenly. Grill both sides of the peppers. This takes about six to eight minutes depending on your grill heat.
Bring the peppers into the kitchen and spread the cheese/herb mixture on the insides on the little pepper "boats" evenly.
Bring back to grill and grill covered for about two minutes or until cheese is melted.
Serve immediately.
Red & green peppers would look lovely for a Christmas meal appetizer served with a small salad. Use a good balsamic vinegar for the dressing, and the red wine will pair beautifully with both the peppers and the salad
Bon Appetite!
