Cheese-Stuffed Roasted Red Peppers
Recipe: #21436
October 22, 2015
Categories: Cheese, Mozzarella, Appetizers, Peppers, Grilling (Outdoor), Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Kosher Dairy, more
"This is out of my "C'mon Over!" Pillsbury cookbook..enjoy"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (106.4 g)
- Calories 116.6
- Total Fat - 6.9 g
- Saturated Fat - 3.5 g
- Cholesterol - 15.9 mg
- Sodium - 259 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 1.6 g
- Sugars - 3.3 g
- Protein - 8.5 g
- Calcium - 262 mg
- Iron - 0.4 mg
- Vitamin C - 95.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat gas or charcoal gill. Place bell peppers on grill over medium-high heat.
Step 2
Cook 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
Step 3
Place peppers in brown paper bag: fold down top. Let stand 5 minutes.
Step 4
Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
Step 5
Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.
Tips
No special items needed.
2 Reviews
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