FOUR-CHEESE STUFFED GRILLED PEPPERS
Grilled peppers stuffed with gooey melted cheese goodness. 'Nuff said.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- Wash and dry the peppers, then with a small paring knife, cut the top almost all of the way around, leaving it attached but providing a large enough hole to get most of the membrane and seeds out. Carefully lift the top back and remove the membrane bits and seeds inside; discard. (If you accidentally break the top all of the way off, don't worry! We'll address that in a bit.)
- In a small bowl with a fork, mix together the ricotta, herbed goat cheese, mozzarella, and Parmesan. Add the salt and pepper to taste.
- Using the fork, scoop the cheese mixture inside each pepper, filling the pepper. Replace the top and secure with one or two toothpicks (or if the top broke all the way off, just fasten it back on).
- Grill peppers on medium-high heat, about 375 degrees, turning occasionally with tongs. Cook for about 8 - 10 minutes, or until the peppers blister and have blackened lines on all sides, and the cheese mixture inside is piping hot.
- Transfer the peppers to plates and serve.
- You can make these ahead, too - refrigerate up to 24 hours. Just bring them to room temperature - some time on the counter for about 30 minutes should suffice - before grilling.
BLISTERED SHISHITO PEPPERS WITH BROWNED BUTTER, LEMON AND PARMESAN
This bar snack takes Japanese chiles and dresses them up with nutty browned butter, Parmesan and some citrus to brighten things up. Serve them immediately, while the butter is still warm and melting.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.
- Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
- Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.
- Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately.
CHEESY MINI PEPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 5m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.
GRILLED CHEESE & PEPPER SANDWICHES
This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
GRILLED PEPPERS WITH CHEESE
I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.
Provided by Boomette
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put bell peppers, cut side down, on a greased baking sheet. Grill in a preheated oven of 400 F for about 20 minutes or until they are tender.
- Flip the bell peppers, distribute the cubes of bread in the holes and cover with half the basil. Sprinkle with garlic and cheese. Keep cooking for about 15 minutes or until peppers are lightly black on the sides and cheese is bubbling. Sprinkle with remaining basil.
ROASTED BELL PEPPERS AND CHEESE
Make and share this Roasted Bell Peppers and Cheese recipe from Food.com.
Provided by strawberrybird
Categories Peppers
Time 20m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 3
Steps:
- Put the oven on broil.
- Clean and slice the bell pepper into four quarters. Remove the seeds and white part.
- Brush with olive oil.
- Top each slice with 1/2 ounce of mozzarella cheese.
- Cook for 10-15 minutes or until cheese is browned and bubbly.
More about "broiled peppers with melted cheese recipes"
GRILLED CHEESE WITH PEPPERS – LEITE'S CULINARIA
From leitesculinaria.com
Estimated Reading Time 5 mins
- In a large, preferably cast-iron skillet* set over medium heat, warm 1 tablespoon oil. Add the onions, ginger, and Scotch bonnet pepper and season with salt. Cook until the onions are softened and beginning to turn golden, adding a little more oil if needed, 8 to 12 minutes.
- To assemble the sandwiches, spread the tops of 4 slices of bread with Dijon mustard. On each slice of bread, layer a quarter each of the Gruyere, onion mixture, mozzarella, and provolone. Then spread the pepper jelly on the tops of the remaining 4 slices of bread and sandwich them, pepper jelly side down, on the cheese-topped bread. Spread the tops of each sandwich with 1 teaspoon butter.
- Wipe out the skillet, return it to over medium heat, and toss in about 1 teaspoon butter. Once the pan is warm and the butter has melted, place the sandwich, non-buttered side down, in the pan. Press on the sandwich with the back of a spatula quite often throughout the cooking process. When the bread is nice and crisp and golden brown, usually after 3 to 5 minutes, flip the sandwich and repeat on the other side. When the cheese begins to melt inside and the outside is crisp, remove the sandwich from the pan and place it on a rimmed baking sheet. Repeat with the remaining sandwiches. (If you’re using quite a large skillet, you may be able to cook a couple sandwiches at once, adding more butter to the skillet as necessary.)
BLISTERED CHEESY PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (28)Author Molly BazServings 4Estimated Reading Time 5 mins
- Using your fingers, toss shallot, vinegar, sugar, ¾ tsp. salt, and 2 Tbsp. oil in a small bowl to combine. Let sit while you prepare the chiles.
- Heat broiler. Arrange chiles on a small rimmed baking sheet. Drizzle all over with remaining 1 Tbsp. oil; season with salt and black pepper. Turn chiles cut side down and broil until slightly softened and skins are blistered all over, about 5 minutes.
- Remove from oven and, using tongs, turn chiles cut side up. Divide cheese evenly among chile cavities. Finely grate garlic over, frequently tapping grater against baking sheet to help release garlic somewhat evenly over everything.
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