Grilled cheese stuffed mini bell peppers are an easy summer side dish. A blend of goat cheese and cream cheese are mixed with fresh herbs and stuffed into mini bell pepper before hitting the grill. These are a great alternative to spicy jalapeno peppers and can be prepared in advance. If you are not practicing a meatless diet, feel free to add 1/2 of finely chopped bacon to the cheese. These delicious peppers are simple and sweet to be enjoyed throughout grilling season.
Grilled Cheese Stuffed Mini Peppers
2 lbs mini bell peppers, approximately 20
1 cup cream cheese, room temperature
3/4 cup goat cheese, room temperature
1 tbsp fresh lemon juice
3 tbsp finely chopped Italian parsley
2 tbsp finely chopped chives
freshly ground black pepper
Step 1: Prepare the peppers be cutting off the tops and carefully removing the seeds and membranes.
Step 2: In a mixing bowl, combine the cream cheese and goat cheese. On low speed, beat the two cheeses together with the lemon juice until light and fluffy, about 3 to 4 minutes. Fold in the fresh herbs and season with black pepper.
Step 3: Pour the cheese into a large zip top bag and cut off the tip. Pipe the cheese mixture into each mini pepper, fill about 3/4 of the way.
Step 4: Place the peppers on the grill or grill pan and cook for 3 to 5 minutes until just blistered and beginning to soften. Remove from the grill and let cool slightly before serving.