A SURPRISINGLY SIMPLE WAY TO IMPRESS YOUR DINNER GUESTS
Hello. In today’s post, I’m going to show you a surprisingly simple way to impress your dinner guests.
Did you happen to see my previous post about the Super Bowl party I went to? If so, you may remember the fabulous looking peppers my buddy Brenda served.
Does that ring a bell? Delicious looking, right? Well, simply do as Brenda does and serve your dinner guests these delicious Grilled Mini Peppers Filled with Herbed Cheese. They are guaranteed to impress!
These peppers are a Brenda special, and I’ve been lucky enough to have eaten them on many occasions. And we are especially lucky because she has agreed to share her very simple, yet very impressive recipe, with us. However, I’m really jealous of Brenda ’cause she has a wood burning oven in her kitchen.
So when Brenda makes her delicious Grilled Mini Peppers Filled with Herbed Cheese, she does it in her wood-fired oven.
And then she serves ‘um up piping hot to her anxious guests that can’t get enough of them.
Unfortunately, when the rest of us average humans make these Grilled Mini Peppers Filled with Herbed Cheese, we must do it in a more conventional manner. For instance, when I make Brenda’s recipe for these peppers I grill ’em up on my range that is fitted with a gas grill. It can also be done on a BBQ or they can be roasted in the oven. Or you can use a grilling pan on the stovetop. One way or another, you’ll simply brush them with a little extra virgin olive oil and cook ’em up until they are charred on all sides and beginning to soften up.
By the way, I purchase my sweet Mini Peppers at Costco, but I have also seen them at Trader Joe’s. I bet they also sell them in the regular grocery store too.
Brenda and I also buy the herbed cheese for this recipe at Costco. They sell this Boursin brand in a 3 pack that has 2 flavors: Shallot & Chive……
and Garlic & Herb. I put the cheese into the handy-dandy little piping device you see there in the photo and use it to stuff the peppers. If you don’t happen to have one of these devices, a small knife works just as well.
So, using a sharp knife, cut through the already grilled tip of the pepper, taking care not to cut all the way through. You want the tip to remain attached. After all, why waste a good thing?
Fill the interior of the pepper with cheese.
When you reach the end, just return the tip back in place.
Arrange them on a pretty platter or low-sided bowl. Sprinkle with a little Kosher salt to taste. Add a few fresh herbs for garnish……
and serve them to your adoring, hungry and very impressed dinner guests. They’ll be glad you did.
To eat them, simply grab ahold of the stem, pop the whole kitten-caboodle in your mouth, pulling off the stem as you bite into its wonderfulness.
So there you have it: A SURPRISINGLY SIMPLE WAY TO IMPRESS YOUR DINNER GUESTS
You can print the recipe below.
- Extra Virgin Olive Oil
- 16 Mini Sweet Peppers in Assorted Colors
- 1 5.2 Ounce Box Boursin Herbed Cheese
- Kosher Salt
- Fresh Herbs for Garnish
- Wash whole peppers, dry well.
- Brush peppers lightly with olive oil.
- Grill or roast until charred on all sides and beginning to soften.
- Slit the end of the pepper open. Do not cut all the way through.
- Pipe the soft cheese into the cooked pepper.
- Replace the tip of the pepper.
- Sprinkle with Kosher salt to taste.
- Arrange on a serving platter and garnish with fresh herbs.
- Enjoy warm or at room temperature.
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All opinions expressed in this post are my own. Unless otherwise credited, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.
