Yield: 4 servings
Feel free to substitute cheeses – use cream cheese instead of ricotta or goat instead of Parmesan. I also like to add fresh chopped herbs to the cheese mixture, but that’s optional…
- 1 cup ricotta cheese (or cream cheese)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (or goat cheese)
- chopped fresh herbs (optional)
- 8 sweet baby peppers
- olive oil
- sea salt and freshly ground pepper
- In a medium bowl, combine the ricotta and the Parmesan cheese. If you’re using fresh chopped herbs (basil!), add them here. Also add some salt and pepper. Taste it to make sure it’s flavorful. Set this aside. If you have left over cheese mix, spread it on toast for breakfast, mix it into scrambled eggs, or make more peppers!
- Wash the peppers and use a small, sharp knife to slice the tops of them off, only half-way. You want the “lids” to stay on or else the cheese will ooze everywhere. Gently reach into the peppers and remove as much of the membranes and seeds as you can, again, keeping the lids attached.
- Use a butter knife to stuff each pepper with the cheese mixture and replace the lid. At this point you may refrigerate them over night and bring them to room temp before grilling.
- Brush the peppers with olive oil and sprinkle them with sea salt. Put them on the grill and turn them occasionally. The peppers will roast and the cheese will get warm and gooey. It takes about 5-7 minutes depending on the size of the pepper.
Adapted from Food and Wine Magazine