Fun snack to BBQ - you can use all types of peppers depending on what you like!
Time: 30 min / 4 servings
What you need:
1 cup ricotta cheese (8 ounces)
1 cup cream cheese (room temp)
1/2 cup freshly grated Parmigiano-Reggiano cheese
(or I use fresh Parmesan)
Salt and freshly ground pepper
4 peppers 4-6 inch in length
**Jalapenos HOT flavor
**Cubanelle peppers (if you like it sweeter)
4 baby bell peppers (I like the red and yellow)
4 small poblano chiles (these are SPICY)
Extra-virgin olive oil, for rubbing
In a medium bowl, blend the 3 cheeses together
Season with salt and pepper
Light a grill or heat a grill pan
Remove the stems from the peppers and set to the side
Cut around inside the peppers to remove the seeds
Fill the peppers with the cheese mixture and reattach the tops.
Rub the peppers with olive oil
Grill the peppers over moderately high heat,
turning occasionally, until blistered all over and
the cheese filling is piping hot, about 7 minutes.
**The cheese-filled peppers can be
refrigerated overnight. Bring to room temperature
before grilling**
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