Grilled Cheese-Stuffed Roasted Red Bell Peppers
Sweet roasted red peppers charred on the grill and filled with creamy fresh mozzarella create an elegant appetizer that showcases summer's best produce. The smoky flavor from grilling pairs beautifully with mild mozzarella and aromatic basil, making this perfect for outdoor entertaining or as a light starter. Each pepper half becomes a natural vessel for melted cheese, offering a sophisticated twist on classic grilled vegetables.
Ingredients
- 3 large red bell peppersyellow or orange bell peppers1:1none
same sweetness
- ⅛ teaspoon salt
- 6 slices fresh mozzarella cheese, 1/4 inch thick, about 6 oz
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon fresh basil leaves, chopped
Instructions
- 1
Heat gas or charcoal grill
- 2
Place bell peppers on grill and cover
- 3
Cook over medium-high heat, turning every few minutes until all sides are blistered and charred
- 4
Place peppers in brown paper bag and fold down top
- 5
Let stand until cool enough to handle
- 6
Carefully peel as much skin from peppers as possible
- 7
Cut peppers in half lengthwise and remove stems, seeds and ribs
- 8
Sprinkle pepper halves with salt
- 9
Place one slice of cheese in each pepper half and drizzle with oil
- 10
Return pepper halves to grill and cook until cheese is melted
- 11
Sprinkle with basil and cut each pepper half in half again
Tips
Use a brown paper bag to steam peppers after grilling - this makes the charred skin much easier to peel off.
Don't worry about removing every bit of charred skin; some adds to the smoky flavor.
Watch the cheese carefully during the final grilling to prevent it from completely melting through the pepper.
Good to Know
Refrigerate for up to 3 days in airtight container
Can char peppers up to 1 day ahead; stuff and final grill just before serving
Serve warm as appetizer or side dish
Common Mistakes
Don't skip the steaming step in the paper bag or skin will be difficult to remove
Avoid overcooking the final grilling step to prevent cheese from completely melting out
Substitutions
same sweetness
FAQ
Can I use jarred roasted peppers instead?
Yes, but you'll miss the smoky grilled flavor. Drain jarred peppers well and proceed with stuffing and a brief warming on the grill.
What if I don't have a grill?
Roast peppers under the broiler, turning frequently until charred all over, then proceed with the steaming and peeling process.
How long will these keep?
Best served immediately while cheese is melted, but leftovers keep refrigerated for 3 days and can be gently rewarmed.