The Cheese-Stuffed Grilled Peppers recipe is very quick and easy. Perfect as a side to go with any dish or on it’s own. Serves 4. 

Servings                               4

Ready in                               30 minutes



·         1 cup ricotta cheese (8 ounces)

·         1 cup cream cheese, at room temperature

·         1/2 cup freshly grated Parmigiano-Reggiano cheese

·         Salt and freshly ground pepper

·         4 Anaheim or Cubanelle peppers

·         Extra-virgin olive oil, for rubbing

·         4 small poblano chiles

·         4 baby bell peppers

  1. In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
  2. 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.
  3. 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.


The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.



An excellent partner to the dish is a crisp Pinot Blanc or Pinot Bianco.


Recipe Sourced From Genius Kitchen

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