Friday, June 18, 2010

Grilled & Stuffed Mini Peppers

Today is the first day of summer vacation!!  After two promotions (5th grade and 8th grade graduations) we are thrilled to enter a few weeks of no alarms, no school, no volunteering, and no homework.  To celebrate, we are opening the pool tomorrow for a "1st Day of Summer Break Swim & Grill".  As I was perusing my binder of favorite recipes, I came across this grilled pepper recipe from Cooking Light that has always been a hit and have it marked for tomorrow's festivities.

Graduation Day! 

As written, this recipe is made with jalapenos, but I have been using red, green and yellow mini bells that I find at our local Trader Joe's.  The three cheeses mix up into a nice creamy mixture with the tomato and sliced green onions adding a bit of texture to the tasty mix.  I love the ease of popping these onto a hot grill to get those most desired grill marks on the bottom as the cheese gets hot and "melty" on the top.  The original recipe calls for Parmesan cheese, but I have substituted grated cheddar or jalapeno jack with success.  I have also successfully subbed feta in place of the goat cheese. 

Happy summer to all...  We are hoping for some sun tomorrow to push away the Carlsbad June Gloom so our first summer weekend gathering by the pool can be without jackets!

Grilled & Cheese Stuffed Mini Peppers
 adapted from Cooking Light

1/2 cup (4 oz.) soft goat cheese
1/2 cup (4 oz.) low fat cream cheese
1/2 cup (2 oz.) Parmesan cheese, grated
1/2 cup finely chopped and seeded tomato
2 Tbs chopped green onions 
1/2 tsp kosher salt
10 - 12 mini peppers or jalapenos sliced in half lengthwise and seeded
2 Tbs chopped cilantro

Prepare grill to medium high heat.

Combine first 6 ingredients (goat cheese through salt) in a bowl and stir well.  Spoon about 2 tsp of cheese mixture into each pepper half.  Place pepper halves, cheese side up, on grill rack coated with cooking spray.  Grill peppers about 5 minutes, or until bottoms are charred and cheese is lightly browned.  Place peppers on serving platter and top with chopped cilantro

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