The grill is getting a workout this weekend. Lots of family, friends, and visitors. It’s the kind of weekend where dinner happens when it happens and I get to experiment with new things on some of my best taste-testers.
Take these Cheese-Stuffed Grilled Peppers, for example. Whether cooked on the grill or inside on the grill pan, they make a fun and different starter/snack for guests to enjoy while the rest of the meal comes together. You can prepare them ahead of time and refrigerate them, bringing them to room temperature before grilling.
Sweet little colorful peppers get stuffed with ricotta, fresh herbs and a flavorful cheese of your choice, maybe Parmesan or goat. I used ricotta, goat cheese, chopped basil from the garden and a pinch of salt to stuff my peppers. Brushed them with a little olive oil, sprinkled them with a little sea salt and put them to grill for a few minutes. The peppers roasted and the cheese got warm and gooey. Tasty, different and little messy but in a fun way. Don’t forget the napkins!