One of my favorite ways to prepare peppers in the summertime is to stuff and grill them. There are so many possibilities when stuffing peppers but I usually come back to this particular combination of ingredients....so tasty!
plum or cherry tomatoes
sharp cheddar cheese
chipotle chile pepper (or regular chili powder)
cous cous OR quinoa (for a low glycemic/ high protien/ gluten free option) *check out the link for interesting facts about this stuff
First, prepare cous cous or quinoa according to package directions. Let cool while prepping other ingredients.
Next, shred the cheese, chop the tomatoes and scallions...
Time to add your spices. I usually go by taste but I would estimate a tsp of chile pepper and a dash of cayenne. Lightly combine with a fork.
Now, cut off the tops of your peppers like so....
FYI, this one had babies growing inside...
And this is my crazy cat who LOVES green peppers and comes running any time he hears them being cut. He practically climbs up my legs every time to get a taste.
Now, spoon mixture into peppers...
Place peppers on hot outdoor grill (OR if you don't have a grill place peppers in the oven on a low rack and broil on high, watching closely)...
On the outdoor grill, once the bottoms of the peppers start to brown and the skin bubbles move to upper rack or lower heat. Grill for about 2-3 more minutes. ENJOY!