Grilled Cheese-Stuffed Roasted Red Peppers

Try a grilled appetizer that's easy and different. Roasted red bell peppers and tangy cheese are a perfect combo.

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  • prep time 30 min
  • total time 30 min
  • ingredients 5
  • servings 12
 

Ingredients

3
large red bell peppers
1/8
teaspoon salt
6
slices (1/4 inch thick) fresh mozzarella cheese (about 6 oz)
2
teaspoons extra-virgin olive oil
1
tablespoon chopped fresh basil leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
  • 2 Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
  • 3 Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
  • 4 Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.
  • 1 Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
  • 2 Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
  • 3 Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
  • 4 Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.

EXPERT TIPS

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Expert Tips

Freshly roasted red peppers have better flavor and texture than roasted peppers from a jar. Peeling the peppers under cool water helps loosen the peels but washes away the smoky-sweet flavor.

Roast and peel the peppers in advance; cover and refrigerate them for up to 4 hours. Garnish and grill as directed.

To broil bell peppers, place on broiler pan; broil 4 to 6 inches from heat for 20 minutes, turning occasionally, until black and blistered. Continue as directed in recipe; broil 5 minutes longer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
85mg
85%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
60%;
Calcium
8%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.