The warm weather is here and our grill is ready to go for the next few months! While my husband’s favorite is grilling some rib-eye steak we both know you need to balance out those fantastic meats with some vegetables that pack the flavor.
If you want a simple side that will works with steak, here’s a wonderful recipe for grilled peppers I found.
For us, I’d add swap out the poblanos for something with a bit more heat, like Fresnos.
- 1 cup ricotta cheese (8 oz)
- 1 cup cream cheese, at room temperature
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 4 Anaheim or Cubanelle peppers
- 4 baby bell peppers
- 4 small poblano chiles
- Extra-virgin olive oil, for rubbing
Three steps and it’s done – I love an easy recipe!
- In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
- Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
- Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.
Thoughts on Your Favorite Grilled Vegetables
I’d love to hear about your summer grilling plans. What are some of your favorite vegetables off of the grill?