Sunday, August 5, 2012

Grilled Bell Peppers With Cheese

Yield: about 4 servings

Peppers and cheese?  Umm.....yum!  This is such an easy, quick recipe that's nearly impossible to mess up.  They are tangy with the cheese, and the tart lemon pepper with the charred grilled pepper is to die for. Don't let the simplicity of this recipe scare you.  And do not skimp out on the lemon pepper!  My dad says he hates lemon pepper, but he absolutely LOVED this dish!  The flavors pair so incredibly well together.  I served this as a side to turkey brautworst and chicken sausage.  Mmm...such a good pairing!


  • 2 green bell peppers
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup crumbled goat cheese, feta cheese, and/or blue cheese
  • 1 tablespoon lemon pepper seasoning


  1. Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the cheese and lemon pepper seasoning together in a small bowl; set aside.
  3. Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.

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