Cheese-Stuffed Roasted Red Peppers

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is out of my "C'mon Over!" Pillsbury cookbook..enjoy"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

ImPat

This made for a great evening light dinner I roasted 1 medium red and 1/2 orange capsicum/pepper over the gas flame and following the recipe I finished the cooking in the oven at 375C for 15 minutes to melt and brown the cheese and left the capsicums as is instead of halving and thoroughly enjoyed them. Thank you Teresa made for What's On The Menu tag game at FF&F.

review by:
(16 May 2022)

dienia b

Wow oh wow these are good mr picky loved them .we are putting into rotation. No green stuff for him though. Going into best of file

review by:
(22 Mar 2021)