Grilled Roasted Red Peppers Stuffed With Cheese

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.