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

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)