Grilled Peppers Stuffed With Goat Cheese Junior League Of Denver Recipes

GOAT CHEESE STUFFED BABY PEPPERS

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
• In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

GRILLED PEPPER POPPERS WITH GOAT CHEESE

Steps:

• Prepare grill to medium high heat.
• Combine first 7 ingredients in bowl, stirring well.
• Spoon about 2 teaspoons of mixture into each pepper half.
• Place pepper halves, cheese side up, on grill rack coated with cooking spray.
• Grill peppers 5 minutes or until bottoms are charred and cheese mixture is lightly browned.
• Carefully place peppers on serving platter and sprinkle with cilantro.

GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS

Steps:

• Preheat a grill to 350 to 400 degrees F, or medium-high heat.
• Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
• Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
• Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.