Stuffed Grilled Peppers

The Huerto, or Vegetable Garden, is doing well.  Although we won´t get to enjoy all of it over the summer, we are making the most of our vegetable bounty before we leave for the UK. The long thin peppers are doing well. Typically here they are used in salads or deep fried and served with a good sprinkle of salt.

To try something different, and because I had plenty of Creamy Goat´s Cheese “Paté”, I made this dish recently. Very easy and quick to prepare, and you can add whatever flavours/herbs you have to hand and enjoy.

Ingredients

  • 4 medium long green peppers
  • 200g cream cheese paté (or mix your favourite herbs and spices into a tub of cream cheese)

Blanch the whole peppers in boiling water for about 3 or 4 minutes, drain and leave until cool enough to handle.

Cut a slit down the middle of each pepper to create an opening and then fill with cream cheese. Use a cocktail stick to seal them.

I cooked mine on the griddle pan which I had sprayed with a very little olive oil. This would also work on a barbecue. Start with the uncut side first. When they are done on one side, flip them over and cook the other side which will probably need less time.

Remove from the heat and take out the cocktail stick. Serve either warm or at room temperature with a little drizzle of olive oil and a sprinkle of good coarse sea salt.

 

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50 thoughts on “Stuffed Grilled Peppers

    1. I think a spicy pepper would be perfect – unfortunately here we either have tiny “blow your head off” peppers or regular ones like the ones I used 😦 I need to track down some jalapeño seeds!

  1. This is easy and great and I would definitely do my own ‘daily mix’ for the cream cheese 🙂 ! Quite interesting: I do know my peppers but have not seen a sweet green one long but slim such as this in Australian markets. Love growing peppers in spring/summer, so have to look at the heritage seed catalogues!

  2. I love stuffed peppers – but I’ve never tried a cream-cheese filling. It reminds me a bit of the recipes you can get in Turkish mezze (which I could eat all day long)!

    1. Now that you mention it, yes it´s very similar (I think they use slightly smaller peppers in Turkey?). On their own the Spanish peppers can be a bit bland (at least for my taste) so jazzing them up a bit works well 🙂

  3. Roasted peppers are divine. Stuffed roasted peppers are even better. Throw in some crusty bread and a glass of wine and I run out of superlatives!

  4. I really do like using cream cheese to stuff peppers, Tanya, and roasting those peppers is a great way to add another flavor level. Over here, we’ll take jalapeños and stuff them with cream cheese before breading and deep frying them. I like your way better!

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