Grilled Peppers With Cheese Recipes

Steps:

• Preheat a grill to 350 to 400 degrees F, or medium-high heat.
• Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
• Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
• Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

Steps:

• Wash and dry the peppers, then with a small paring knife, cut the top almost all of the way around, leaving it attached but providing a large enough hole to get most of the membrane and seeds out. Carefully lift the top back and remove the membrane bits and seeds inside; discard. (If you accidentally break the top all of the way off, don't worry! We'll address that in a bit.)
• In a small bowl with a fork, mix together the ricotta, herbed goat cheese, mozzarella, and Parmesan. Add the salt and pepper to taste.
• Using the fork, scoop the cheese mixture inside each pepper, filling the pepper. Replace the top and secure with one or two toothpicks (or if the top broke all the way off, just fasten it back on).
• Grill peppers on medium-high heat, about 375 degrees, turning occasionally with tongs. Cook for about 8 - 10 minutes, or until the peppers blister and have blackened lines on all sides, and the cheese mixture inside is piping hot.
• Transfer the peppers to plates and serve.
• You can make these ahead, too - refrigerate up to 24 hours. Just bring them to room temperature - some time on the counter for about 30 minutes should suffice - before grilling.

Steps:

• Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large cast-iron skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with pepperoni; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Steps:

• Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
• Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
• Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

Steps:

• Put bell peppers, cut side down, on a greased baking sheet. Grill in a preheated oven of 400 F for about 20 minutes or until they are tender.
• Flip the bell peppers, distribute the cubes of bread in the holes and cover with half the basil. Sprinkle with garlic and cheese. Keep cooking for about 15 minutes or until peppers are lightly black on the sides and cheese is bubbling. Sprinkle with remaining basil.

Steps:

• Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
• On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
• In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.

Steps:

• Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
• Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.

Steps:

• In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Steps:

• Bring a medium pot of salted water to a boil. Add lentils and cook until just tender but not falling apart (they should hold their shape), about 20 minutes. Drain well.
• Meanwhile, whisk vinegar, honey, and 3 Tbsp. oil in a small bowl to combine; season with kosher salt and pepper. Set dressing aside.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Add cheese and cook, turning occasionally, until heated through and brown and crispy on all sides, about 5 minutes total. (Some varieties of paneer are made without salt; if using one of these, season your pieces of cheese while cooking.) Transfer to a plate.
• Add remaining 1 Tbsp. oil to same pan, then add sweet peppers and oregano. Season with kosher salt and black pepper and cook over medium-high, stirring and pressing down occasionally on sweet peppers with a wooden spoon so they make good contact with the pan, until softened and blistered in spots, 20-25 minutes. Remove from heat.
• Add warm lentils and reserved dressing to pan and toss to combine, then toss in cheese.
• Transfer sweet pepper mixture to a platter or plates. Top with basil and season with sea salt and more black pepper.

Steps:

• Prepare grill to medium high heat.
• Combine first 7 ingredients in bowl, stirring well.
• Spoon about 2 teaspoons of mixture into each pepper half.
• Place pepper halves, cheese side up, on grill rack coated with cooking spray.
• Grill peppers 5 minutes or until bottoms are charred and cheese mixture is lightly browned.
• Carefully place peppers on serving platter and sprinkle with cilantro.

Steps:

• For basting sauce: With a piece of wax paper, mash garlic and salt with a fork until well blended. Place in a small bowl. Whisk in balsamic vinegar, olive oil and pepper; set aside.
• Core, seed and cut bell peppers into thirds. Brush both sides of peppers with sauce and place in large bowl. Pour remaining sauce over top.
• Remove peppers from sauce; reserving sauce. Place peppers skin side down on greased barbecue rack over medium high heat for 6 - 8 minutes or until lightly charred but not mushy, basting with sauce and turning every three minutes. Slice peppers into wide strips. Arrange on a platter, alternating colors. Season with salt and pepper. Sprinkle with fresh herbs, feta and olives. Drizzle the one tablespoon balsamic vinegar over peppers.

Steps:

• Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
• Toss bell peppers, jalapenos and onions with olive oil.
• Grill vegetable mixture, tossing frequently, until tender and lightly charred (about 7 minutes).
• Cool down grill to low by spreading coals out or reducing flame.
• Coat one side of 3 of the tortillas with nonstick cooking spray.
• Spread 1/3 of the veggies on each tortilla.
• Top tortillas with cheese, place another tortilla on top of each and press firmly together.
• Spray tops of tortillas with nonstick cooking spray.
• Grill each quesadilla until cheese is melted and tortilla is lightly toasted (about 4 minutes).
• Flip and grill other side for 2 to 3 minutes.
• Remove from grill and keep warm.
• Repeat with remaining quesadillas (how many you can cook at once is dependant on the size of your grill).
• Cut warm quesadillas into wedges and serve immediately.