Grilled roasted red peppers stuffed with cheese

  • 4 large roasted red peppers, drained well and dried
  • 4 (2cm) thick slabs scamorza or provolone cheese, about 5cm wide
  • 1 tsp crushed red chilli flakes
  • A handful finely chopped flat-leaf parsley
  • A small handful of chopped fresh oregano leaves or 1 tsp dried
  • 1 lemon, zested and juiced
  • Extra-virgin olive oil, for drizzling
  • Equipment: Kitchen twine, cut into 4 (20cm) lengths, soaked in water
1) Slice the peppers open and put to one side.

2) Add the cheese to a shallow dish and sprinkle with the red chilli 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.

3) Wrap each chunk in a roasted pepper and tie with twine to make a bundle.

4) Heat a griddle pan or outdoor barbecue to medium, and cook the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to 10 mins.

5) Transfer to a serving platter and serve.

Rule the Kitchen with More Recipe Faves

Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
Time
10
Serves
4
Difficulty
Easy
Stuffed peppers
Stuffed peppers
Time
15
Serves
8-10
Difficulty
Easy