Broiled Peppers With Melted Cheese Recipes

ROASTED BELL PEPPERS AND CHEESE

Steps:

• Put the oven on broil.
• Clean and slice the bell pepper into four quarters. Remove the seeds and white part.
• Brush with olive oil.
• Top each slice with 1/2 ounce of mozzarella cheese.
• Cook for 10-15 minutes or until cheese is browned and bubbly.

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE

Steps:

• Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they're blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Don't worry about leaving a few flecks of black - it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
• Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
• Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.

GRILLED CHICKEN PEPPER MELTS

Steps:

• Combine chicken breast and salad dressing in a large bowl. Cover and refrigerate for a minimum of 30 minutes, preferably up to an hour.
• Preheat grill.
• In a large skillet, heat olive oil over medium heat.
• Add peppers and onion. Add salt and pepper to taste.
• Sauté for 5-7 minutes until vegetables are tender.
• Grill chicken for 6-8 minutes per side until cooked through.
• Turn off the grill flame.
• Top each breast with onions and peppers and one slice of cheese.
• Cover for 2-3 minutes or until cheese is melted.

GRILLED BELL PEPPERS STUFFED WITH BASIL PESTO, BOCCOCINI CHEESE

Steps:

• Preheat the grill to 375 degrees F.
• Scrape out the cores and seeds from the peppers.
• Brush olive oil inside peppers and season cavity with salt and pepper.
• Add a few slices of garlic to each pepper cavity and place on grill (cavity side up) until charred (approximately 3 minutes).
• Add a spoonful of pesto to each of the peppers and slices of Boccocini cheese.
• Continue to cook peppers until cheese in melted (approximately 3 minutes).
• Serve right away.

GRILLED ROASTED RED PEPPERS STUFFED WITH CHEESE

Steps:

• Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
• Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.

BROILED PEPPERS WITH MELTED CHEESE

Steps:

• Heat broiler, with rack about 6 inches from heat source. Place halved peppers, cut sides up, on a baking sheet. Broil until beginning to soften, about 6 minutes.
• Heat broiler, with rack about 6 inches from heat source. Place halved peppers, cut sides up, on a baking sheet. Broil until beginning to soften, about 6 minutes.