Transform your summer grilling with these irresistibly cheesy Grilled Roasted Red Peppers!
PIN THIS DELICIOUS RECIPE FOR LATER!
As the days grow longer and the sun shines brighter, our thoughts often turn to the joy of outdoor cooking. Grilling isn’t just a method of preparing food; it’s a quintessential summer experience, bringing friends and family together for memorable meals. While classic burgers and steaks often dominate the grill, there’s a world of vibrant, fresh produce just waiting to be celebrated over an open flame. This season, elevate your grilling game and impress your guests with a dish that’s both simple to prepare and bursting with flavor: Grilled Roasted Red Peppers Stuffed with Cheese. It’s a fantastic way to utilize the season’s bounty and add an unexpected gourmet touch to any summer spread. If you find yourself with an abundance of fresh peppers, don’t stop here! You might also love these classic Stuffed Bell Peppers or a hearty Sausage and Peppers Pasta for more pepper-infused delights.
As summer draws to a close, there’s a collective sigh of bittersweet nostalgia. While many eagerly anticipate the crisp air and cozy flavors of autumn, there’s something magical about these last few weeks of summer that makes us want to savor every moment. I find myself holding onto the warm evenings, the abundance of fresh, colorful produce, and the carefree feeling that comes with flip-flops and al fresco dining. This year, more than ever, I’ve been inspired by the incredible variety of seasonal vegetables available. Even without a personal garden, the generosity of neighbors and family, combined with the incredibly affordable prices at local markets, has made it a joy to cook with nature’s freshest offerings. It feels like every meal is a celebration of what the earth provides, and dishes like these grilled stuffed peppers embody that spirit perfectly.
Why Homemade Roasted Red Peppers Make All the Difference
This particular recipe for grilled roasted red peppers stuffed with cheese has been on my “must-make” list for quite some time. I originally jotted it down after watching an episode of Rachael Ray’s 30 Minute Meals last summer, captivated by its simplicity and vibrant appeal. The stars aligned this year with the sheer abundance and affordability of fresh bell peppers, making it the perfect time to finally bring this dish to life. While you might consider using jarred roasted red peppers for convenience, I highly recommend roasting them yourself for this recipe. Jarred peppers are often pre-sliced into strips or small pieces, making them unsuitable for stuffing. For this dish, you need whole, intact roasted peppers that can cradle a generous slice of cheese. Plus, roasting your own peppers is incredibly easy and surprisingly economical when peppers are in season.
How to Easily Roast Red Peppers at Home:
Roasting red peppers at home not only ensures you have the perfect shape for stuffing but also enhances their natural sweetness and imbues them with a smoky depth that jarred versions simply can’t match. Here’s a quick guide to achieve perfectly roasted peppers:
- Preparation: Wash your red bell peppers thoroughly. You can leave them whole or cut them in half and remove the seeds and core. Leaving them whole will yield larger pieces suitable for stuffing, but halving them can speed up the roasting process.
- Oven Roasting (Recommended for Quantity): Preheat your oven to a high temperature, around 400-450°F (200-230°C). Place the peppers on a baking sheet, either whole or halved, and drizzle lightly with olive oil. Roast for 20-30 minutes, turning occasionally, until the skins are deeply charred and blistered, and the flesh is tender.
- Broiler Method (Quick and Effective): Place whole or halved peppers directly on a baking sheet under a preheated broiler. Keep a close eye on them, turning frequently, until the skins are completely blackened and blistered. This usually takes 10-15 minutes.
- Grilling Method (Adds Smoky Flavor): For an extra layer of flavor, you can roast the peppers directly on your outdoor grill. Place them over medium-high heat, turning frequently with tongs until all sides are charred and the peppers are softened.
- Steam to Peel: Once roasted, immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a lid, or place them in a paper bag and seal it. Let them steam for about 10-15 minutes. This steaming process loosens the skins, making them incredibly easy to peel.
- Peel and Prepare: Once cooled enough to handle, gently peel off the charred skins. Remove the stem and any remaining seeds. You’ll be left with tender, sweet, and beautifully roasted red pepper flesh, perfect for this recipe. This homemade process ensures full, flavorful peppers ready to be stuffed.
The minimal effort required for homemade roasted peppers pays off immensely in the final dish, delivering a depth of flavor that truly elevates these stuffed peppers.
A Symphony of Flavors: Sweet, Savory, and Tangy
I anticipated these grilled roasted red peppers with cheese would be good, but honestly, they exceeded all expectations. They were absolutely divine! The magic of this dish lies in the harmonious interplay of simple yet powerful flavors. You get the inherent sweetness from the perfectly roasted red peppers, which are caramelized and tender, creating a delightful contrast with the rich, salty creaminess of the provolone cheese. A bright burst of tang from fresh lemon zest and juice cuts through the richness, preventing the dish from being overly heavy, while a hint of crushed red pepper flakes adds a subtle warmth and excitement without overwhelming the palate. And, as anyone who loves comfort food knows, you can never go wrong with ooey, gooey, perfectly melted cheese.
I made mine on an indoor grill pan, as it was a sweltering “gazillion degrees” outside, and the results were absolutely fantastic. The peppers developed beautiful char marks and the cheese melted into a golden, bubbling perfection. The beauty of this recipe is its versatility; it pairs wonderfully with almost any meal. Imagine serving these alongside a fresh garden salad for a light summer lunch, or as a vibrant side dish to grilled chicken, fish, or a juicy steak for a complete outdoor feast. They even make an incredible appetizer, disappearing quickly off the platter at any gathering. My only regret was not making more! These stuffed peppers are so addictive, you’ll want them on your weekly menu, especially while fresh peppers are at their peak. It’s a testament to how simple, quality ingredients can create something truly extraordinary.
Tips for Perfect Grilled Stuffed Peppers and Creative Variations
To ensure your grilled roasted red peppers are a resounding success, here are a few additional tips. When selecting your peppers, look for large, firm ones with a vibrant color and smooth skin. These will hold up best during roasting and grilling. For the cheese, provolone offers a wonderful mild, slightly sharp, and melty quality. However, don’t hesitate to experiment! Other semi-hard cheeses like mozzarella, fontina, or even a mix of provolone and a little parmesan would also be delicious. The kitchen twine is essential for keeping the cheese snugly tucked inside the peppers during grilling, preventing it from oozing out too quickly. Remember to soak the twine in water first to prevent it from burning on the grill.
Serving Suggestions and Creative Twists:
- As an Appetizer: Cut the grilled peppers into smaller, bite-sized pieces after they’ve cooled slightly, and serve with toothpicks for an elegant party snack.
- Flavor Boosters: Before tying, you can add a small basil leaf, a thin slice of garlic, or a sprinkle of chopped sun-dried tomatoes inside each pepper along with the cheese for an extra layer of flavor.
- Herb Variations: While parsley and oregano are classic, consider fresh thyme, rosemary, or a touch of marjoram for different aromatic notes in your cheese marinade.
- Spicy Kick: If you love heat, increase the crushed red pepper flakes or add a finely minced jalapeño for a bolder flavor.
- Add Protein: For a more substantial dish, you could mix finely crumbled cooked sausage or prosciutto into the cheese mixture before stuffing.
- Make-Ahead: You can roast the peppers and marinate the cheese a day in advance. Stuff the peppers just before grilling. Leftovers, if there are any, are also delicious served cold or gently reheated.
This is one recipe you absolutely must try this season. Don’t save it for next year, because you’ll be missing out on a truly delightful and unforgettable summer dish!
Grilled Roasted Red Peppers Stuffed with Cheese
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Ingredients
- 4 large roasted red peppers jarred or roasted at home
- 4 1-inch thick slabs provolone cheese, a few inches wide each
- 1 teaspoon crushed red pepper flakes
- a handful of finely chopped flat-leaf parsley
- 1 teaspoon dried oregano
- 1 lemon zested and juiced
- extra-virgin olive oil for drizzling
- kitchen twine cut into 4 (8-inch) lengths, soaked in water
Instructions
- Put the cheese in a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, lemon zest and juice, and a drizzle of extra-virgin olive oil. Toss gently to coat the cheese in the fragrant marinade.
- Carefully slice open each roasted red pepper, creating a pocket. Place one piece of the marinated cheese inside each pepper. Securely tie each stuffed pepper with a length of the soaked kitchen twine to form a neat bundle, ensuring the cheese stays in place.
- Heat a grill pan or preheat your outdoor grill to medium heat. Once hot, carefully place the stuffed peppers on the grill. Grill for 8 to 10 minutes, turning them occasionally, until the peppers are beautifully charred and the cheese inside is wonderfully melted and slightly browned at the edges. Serve these irresistible grilled peppers immediately for the best experience.