GRILLED CHEESE-STUFFED ROASTED RED PEPPERS
Try a grilled appetizer that's easy and different. Roasted red bell peppers and tangy cheese are a perfect combo.
Provided by Pillsbury Kitchens
Categories Dinner
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
- Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
- Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
- Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 2 g, TransFat 0 g
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.
GRILLED STUFFED JALAPENO CHILES WITH GRILLED RED PEPPER-TOMATO SAUCE
Steps:
- Heat grill to medium.
- Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
- Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.
- Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.
SMOKED GOUDA AND ROASTED RED PEPPER GRILLED CHEESE
Smoked gouda, while having a wonderful and inimitable flavor, has trouble achieving that gooey, iconic cheesy stretch that makes grilled cheese sandwiches so pleasing. By adding a partner cheese with a less assertive flavor and higher melting property, like deli muenster, you can achieve both melting and flavor perfection.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
- Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
GRILLED ASIAGO/RED PEPPER/ROASTED GARLIC STUFFED CHICKEN BREASTS
Claudia Dawn's Grilled Stuffed Chicken #88887 was the inspiration for this creation. I used jarred roasted peppers and roasted garlic for time purposes, but you could definately use fresh igredients and it would be even better. Prep time includes 30 minutes of marinade time.
Provided by Chippie1
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- See photos posted to view most of the steps.
- Butterfly or cut a deep pocket into each chicken breast.
- Place 2 pieces of Asiago Cheese on each breast pocket.
- Chop roasted Red Pepper and place in small bowl.
- Add the roasted Garlic& Oregano to the peppers and mix well.
- Place this mixture on top of Asiago cheese.
- Secure with toothpicks.
- Prepare the marinade and drizzle over chicken and let sit for 30 minutes.
- Preheat BBQ grill.
- Grill breasts for approximately 10- 15 minutes or until no longer pink.
Nutrition Facts : Calories 437.1, Fat 33.8, SaturatedFat 6.7, Cholesterol 92.8, Sodium 210.8, Carbohydrate 1.9, Fiber 0.6, Sugar 0.1, Protein 30.6
GRILLED RED BELL PEPPERS STUFFED WITH MOZZARELLA
Make and share this Grilled Red Bell Peppers Stuffed With Mozzarella recipe from Food.com.
Provided by Sugarmagnolia_fl
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
- In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
- Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
- In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
- Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
- Remove tops and cut in half lengthwise.
Nutrition Facts : Calories 357.1, Fat 16, SaturatedFat 4.4, Cholesterol 14.8, Sodium 560.1, Carbohydrate 42.1, Fiber 3.3, Sugar 3.3, Protein 11.4
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.
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.
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GRILLED ROASTED RED PEPPERS STUFFED WITH CHEESE
From tasteandtellblog.com
Reviews 19Servings 4Cuisine AmericanCategory Side Dish
- Put the cheese in a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, lemon zest and juice, and a drizzle of extra-virgin olive oil. Toss to coat the cheese in the marinade.
- Slice the peppers open. Wrap 1 piece of cheese inside each pepper. Tie with the twine to make a bundle.
- Heat a grill pan or outdoor grill over medium. Grill the peppers until they are evenly charred and the cheese is browning at the edged, 8 to 10 minutes. Serve immediately.
CHEESE-STUFFED GRILLED PEPPERS RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a medium bowl, 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.
CHEESE-STUFFED GRILLED PEPPERS RECIPE - JOHN LANCASTER, …
From foodandwine.com
4/5 (567)Total Time 30 mins
- In a medium bowl, 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.
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