STUFFED GRILLED PEPPERS

STUFFED GRILLED PEPPERS
Stuffed Peppers Recipes INGREDIENTS

• 3 red sweet bell peppers
• 1/4 cup extra virgin olive oil (approximately)
• 3 cloves garlic, finely minced
• 3-4 stems fresh basil (1-2 tablespoons chopped)
• 1/4 teaspoon oregano
• pinch red pepper flakes
• 1 1/2 cups garlic croutons
• 1 cup fresh mozzarella
• sea salt and pepper, to taste
• dash of paprika

Stuffed Peppers Recipes INSTRUCTIONS
In a skillet, sauté croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.

Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.

Fill peppers with mixture and replace top.

Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender and are just beginning to color.

Cut each pepper into halves and sprinkle top with paprika for color.

Variation: After peppers are cooked, cut into halves, and sprinkle the tops with Parmesan cheese. Broil 2-3 minutes. Drizzle sparsely with olive oil and balsamic vinaigrette before serving.

PEPPERS WITH DEVILED CHEESE STUFFING

PEPPERS WITH DEVILED CHEESE STUFFING
Stuffed Peppers Recipes INGREDIENTS

• 1 cup rice
• 3 medium sized green peppers
• 2 3oz cans deviled ham
• 1/2 lb American cheese
• 3 cups milk
• 3 tablespoons butter
• 5 tablespoons flour
• salt and pepper

Stuffed Peppers Recipes INSTRUCTIONS
Cook rice in boiling water until tender. Remove stems and seeds from peppers; split lengthwise and parboil for 5 minutes. Add the deviled ham and 1 cup of the grated cheese to the drained, cooked rice.

Make a white sauce with the butter, flour, and milk. Add 1 cup of the white sauce to the rice mixture.

Season with salt, pepper and celery salt.

Fill the halves of the peppers and sprinkle with crumbs or grated cheese.

Bake at 350°F for 30 minutes or until peppers are tender.

Add remaining cheese to the white sauce; stir until the cheese has melted. Season well with salt and pepper to taste, and serve with the peppers.

Serves 8.