Grilled Peppers Stuffed With Goat Cheese - Junior League Of Denver

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   Cut the bell peppers lengthwise into halves,

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   discarding the stem ends, seeds and membranes.

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   Combine the bell peppers with a small amount of

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   water in a saucepan. Bring to a boil. Boil for

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   2 minutes. Drain cut side down on paper towels.

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   Combine the goat cheese, Monterey Jack cheese,

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   chives and basil in a bowl and mix well. Spoon

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   about 2 tablespoons of the cheese mixture into each

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   bell pepper half. Fold an 18x24-inch sheet of foil

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    in half to make a 12x18-inch rectangle. Arrange

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    the bell pepper halves inside the foil. Bring up

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    2 opposite sides of the foil and seal with a double

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    fold. Fold the remaining ends to completely enclose

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    the bell peppers, allowing space for steam to build.

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    Arrange the foil packet on a grill rack. Grill over medium to medium-hot coals for 5 to 6 minutes or until the bell peppers are tender-crisp and the cheese melts. To serve, cut each half into 2 wedges. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.