Grilled Red Bell Peppers Stuffed With Mozzarella Recipes

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GRILLED BELL PEPPERS STUFFED WITH BASIL PESTO, BOCCOCINI CHEESE



Grilled Bell Peppers Stuffed With Basil Pesto, Boccocini Cheese image

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

2 sweet bell peppers, halved lengthways (red, orange and yellow)
2 large garlic cloves, cut into thin slivers
2 tablespoons olive oil
3 tablespoons basil pesto
salt & freshly ground black pepper (to taste)
5 mozzarella cheese, boccocini cheese balls sliced (fresh mozzarella cheese sold in most grocery store deli's)

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 ROASTED RED PEPPERS STUFFED WITH CHEESE



Grilled Roasted Red Peppers Stuffed With Cheese image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 large roasted red peppers, drained well and dried
4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
1 teaspoon crushed red pepper flakes
A handful finely chopped flat-leaf parsley
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
Kitchen twine, cut into 4 (8-inch) lengths, soaked in water

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.

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