~Cheese-Stuffed Grilled Peppers~

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**

~Cajun Shrimp Dip~

Prep Time: 1 hour / 10 Servings 


What you need:


2 tomato, peeled and chopped
1.5 cups shredded Monterey Jack cheese

2 slice bacon
1 onion, chopped
1 clove garlic, minced
4 jumbo shrimp, peeled and de-veined
1 tsp Tabasco Sauce
1/2 tsp cayenne pepper
salt and pepper to taste


Cook the bacon until crisp and drain on a paper towel. Saute' the onion and garlic in the bacon drippings until soft. Drain on a paper towel. Chop the shrimp. Crumble the bacon and place in the stoneware along with all other ingredients. Cover cook on Low for 1 hour or until the cheese is melted. Serve with crackers or fresh veggies!! :)