Grilled Roasted Red Peppers Stuffed With Cheese

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large roasted red peppers, drained well and dried
  • 4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
  • 1 teaspoon crushed red pepper flakes
  • A handful finely chopped flat-leaf parsley
  • 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
  • 1 lemon, zested and juiced
  • Extra-virgin olive oil, for drizzling
  • Kitchen twine, cut into 4 (8-inch) lengths, soaked in water
Directions

Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper 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. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.

Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.


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