When we got our most recent CSA box, it was once again filled with several beautiful kinds of sweet peppers. Although they are pretty (and tasty!) I am never quite sure what to do with them.* We were feeling creative, and the weather was nice, so we decided to stuff them and grill them.
* Although I did recently find a great use for them, throwing them in with some rajas poblanas!
Lucky for us (ha!) we had picked up some Pure Luck goat cheese at the farmer’s market, and we had shredded mozzarella already in the fridge. That, plus some herbs from our garden, made an excellent stuffing for these little beauties.
The hubby also tested out a recipe for peppers stuffed with sundried tomatoes. The flavor was great, but the stuffing (which included some serranos) turned out extra-spicy.** We served both kinds of peppers with corn on the cob and a hearty side of farro cooked in veggie broth, which helped to cut the spice considerably.
** Even for him, which is saying a lot, as the man regularly doubles the amount of cayenne peppers or jalapeno called for in recipes and complains that it’s still not hot enough.
Next time (and there will be a next time, since we have a million sweet peppers growing in our garden, too), I think we’ll try mixing some farro in with the stuffing to cut the spice a bit. Stay tuned!
Grilled Stuffed Peppers with Goat Cheese
Loosely based on this recipe
2 large (or 3 smaller) sweet peppers
5 oz chevre or other soft goat cheese
1/2 cup finely shredded mozzarella
1 Tbs fresh chives, minced
1 Tbs fresh basil leaves, minced
Preheat the grill to medium-high heat. Halve the peppers lengthwise and remove stems and seeds. In a medium bowl, mix together the goat cheese, mozzarella, and herbs. Stuff the pepper halves with the mixture and close back together. Wrap the stuffed peppers in foil. Grill for about 20 minutes, or until the peppers are tender and the cheeses are softened.