These cheese stuffed grilled peppers not only are great as a main course but as a side order to anything else you are offering to your guests.
Ingredients
4 Anaheim, Cubanella Or Baby Bell Peppers
4 Small Poblano Chillis
240grams Ricotta Cheese
240grams Cream Cheese (At Room Temperature)
120grams Fresh Parmigianino Reggiano Cheese Grated
Salt And Freshly Ground Black Pepper To Taste
Extra Virgin Olive Oil For Rubbing
Instructions
1. Into a medium bowl place the ricotta cheese along with the cream cheese and the grated Parmigianino Reggiano and mix well until they are combined together fully. Do not forget to add some salt and pepper to taste.
2. Now using a small sharp knife remove the top of the peppers with the stems and place to oneside for use later. Now using the same knife cut around inside the peppers to remove the seeds.
3. Once this is done fill each one with the cheese mixture and place the tops of the peppers backin place. Then secure in place with some string. Then rub each pepper all over with the olive oil before then placing on the barbecue to cook.
4. The peppers should remain on the barbecue for at least 7 minutes and make sure that you turnthem over occasionally so the skin becomes blistered but not burnt. Once the peppers are cooked transfer to a clean plate and serve to your guests. As your guests cut into the peppers the cheese mixture should start to ooze out.
