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    Cheese Stuffed Grilled Peppers


    Source of Recipe


    Unknown

    List of Ingredients




    8 oz ricotta cheese
    8 oz cream cheese, room temperature
    1/2 C grated Parmesan cheese
    salt, to taste
    black pepper, to taste
    4 Anaheim chili peppers
    4 sweet mini peppers
    4 poblano chilies
    olive oil

    Recipe



    Blend the cheeses, season to taste.

    Remove stems from peppers and reserve. Remove the membranes and seeds. Stuff the peppers with the cheese mixture and reattach the tops. Rub with olive oil.

    Grill over moderately high heat, turning until the skin is blistered all over and the filling is hot. (7 minutes.)

    Serve hot.

    Note; Hatch chili peppers may be used instead of Anaheim's if desired.

 

 

 

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