Wednesday, August 18, 2010

Grilled stuffed peppers *melissa

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 tasty!

bell peppers
plum or cherry tomatoes
green onions
sharp cheddar cheese
cayenne pepper
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...

Combine tomatoes, scallions, cous cous, and cheese in a medium sized bowl...

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!

1 comment:

  1. Mmmmm. I just uploaded some pictures of some grilled peppers I made using TJ harvest blend (quinoa and bulgar wheat and risoto), and chicken-mango sausage, ricotta to cheese it up and hold it all together. I let our three-year-old fill the peppers and topped with a crunchy bread crumb top. Baked for 20 mins and finished up under the broiler to crisp up the top.