GRILLED BELL PEPPERS STUFFED WITH BASIL PESTO, BOCCOCINI CHEESE
Fantastic side dish in a flash! These peppers have a wonderful punch of real Italian flavors. Warm, sweet, colorful peppers stuffed with savory basil pesto, fresh garlic and gooey melted bocciocini cheese. This was a keeper at first bite!
Provided by CHILI SPICE
Categories Peppers
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.7, Fat 7, SaturatedFat 1, Sodium 3.4, Carbohydrate 5.4, Fiber 2.4, Sugar 1.5, Protein 1.1
GRILLED PESTO RED BELL PEPPERS
Make and share this Grilled Pesto Red Bell Peppers recipe from Food.com.
Provided by LynnL
Categories Peppers
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut peppers in half lengthways Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
- Preheat the grill to 375°F/200°C or medium high heat.
- Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes).
- Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
- Continue to cook peppers until cheese is melted (approximately 3 minutes).
Nutrition Facts : Calories 207.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 33.6, Sodium 269.8, Carbohydrate 4.8, Fiber 1.3, Sugar 3, Protein 10.1
GRILLED PESTO RAVIOLI
Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.
GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO
Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for other types of fish like snapper or swordfish.
Provided by CookinginFL
Categories Seafood Fish Mahi Mahi
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat.
- Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
- Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
- Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
- Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
- Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 9.5 g, Cholesterol 134.2 mg, Fat 15.2 g, Fiber 1.5 g, Protein 35.6 g, SaturatedFat 3.8 g, Sodium 668.9 mg, Sugar 3.4 g
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