These backyard grilled cheese stuffed peppers are one of the easiest and most versatile starters on the menu. You can make them hot, medium or mild according to taste — why not mix it up and have it all.
- 4 large red poblano chilies, quartered
- 4 small yellow bell peppers, halved
- 4 jalapeno peppers
- 4 habanero peppers
- 1 cup ricotta cheese
- 1 cup cream cheese, room temperature
- 1/2 cup freshly grated parmesan-romano cheese blend
- 3 tablespoons bacon powder (optional)
- 1 teaspoon smoked sea salt
- 1 teaspoon cracked peppercorn blend
- Extra-virgin olive oil
- toothpicks soaked in water
In a bowl mix cheeses, salt, pepper and bacon powder; blend well and set over to the side. Cut tops off all peppers and remove seeds & membranes. Cut poblano chilies in quarters and yellow bell peppers in half. With a small spoon or butter knife, spoon the cheese mixture inside each pepper. Replace the pepper tops on whole peppers and secure with soaked toothpicks. Brush the outside of the peppers with olive oil and grill until the skin on the peppers begin to blister and cheese mixture is hot all the way through approximately 10 minutes (depending on the size of the pepper). Whole stuffed peppers may be turned while cooking to get a nice blistering effect around the whole pepper.
Grilled and smoked peppers compliment a variety of dishes. You can grill or smoke extra peppers to add to soups, stews, salads, sides and more. Take care with the hot variety peppers because when smoked, they dehydrate and the spiciness is more concentrated.