July 19, 2011 by Sara Kreidler
So when we saw these cubanelle peppers at the farmer’s market this weekend, we hatched a plan to make some more grilled stuffed peppers.
First, we cut the peppers in half lengthwise and scooped out the seeds. Then we stuffed them full of goodies (more specifics on that part below).
We topped the stuffed peppers with slices of extra sharp white cheddar and threw them on the grill. And then it started to rain really hard and we couldn’t find an umbrella, so we went outside in the pouring rain to retrieve the peppers from the grill, a process that involved yours truly holding grill’s lid in the air (sort of like a very heavy, hot, unwieldy umbrella) over dish that Toby was holding in one hand and transferring the peppers to with the other hand. It was all very graceful and reminiscent of something you would see on Food Network.
Surprisingly, no one got hurt and unsurprisingly, this was not a superb method of keeping the food from getting wet. The peppers still tasted amazing, but my pictures of the finished product are less than stellar on account of the fact that by the time I got inside, changed into dry clothes and returned to the kitchen, I was pretty much in “time to eat” mode and not so much in “find a plate that will compliment the color of the food and clear stuff off of the counter to get a good picture” mode.
Update: we’ve made these peppers a dozen times now, with slightly different fillings each time depending upon what we had on hand. They’re always yummy. This is a picture of a recent version.
Adapted from Joe’s Instructions
- 4 peppers (we used cubanelle, but poblano or bell peppers would work fine too; you just need a pepper that is large enough to stuff)
- 1/2 pound bacon, diced
- 2 shallots, diced
- 1 cup yellow onion, diced
- 4 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1/2 cup corn kernels
- 4 ounces goat cheese
- 1/3 pound extra sharp white cheddar, sliced
- Prepare the grill.
- Cut the peppers in half lengthwise and remove and discard the seeds and membranes. Place the peppers, cut side up, on a large dish or cookie sheet.
- In a cast iron skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon from the skillet and transfer to a large bowl. Pour all but a few tablespoons of the rendered bacon fat into a glass jar or other heat-proof container for storage (or discard if you don’t save bacon fat). Return skillet with remaining bacon fat to the stove over medium heat and add shallots, onion and garlic and cook until onions are soft. Add beans and corn to the skillet and saute for about 1 minute. Add bacon back to the skillet and mix everything well to combine. Using a slotted spoon, transfer mixture to a medium mixing bowl.
- Add goat cheese to the mixture and use a wooden spoon to cream the ingredients together. Use a tablespoon to scoop the mixture into the peppers. Top each stuffed pepper with sliced cheddar.
- Using tongs, place each pepper on the grill, cover and cook for about 10 minutes or until the bottom of the pepper is nicely charred and the cheese is melted. 10 minutes is a rough estimate; your cooking time will depend upon how hot your grill is and how thick your peppers are. Transfer grilled peppers to a platter and serve hot.
- Think of this recipe as a jumping off point and use whatever ingredients for stuffing that you have on hand. For example, we had one leftover ear of grilled corn and I cut the kernels off the cob and added them to the mix (but boiled corn cut off the cob would work just as well, as would frozen corn). Some other variations to consider: you could use cream cheese instead of goat cheese, pinto beans instead of black, add tomatoes or other diced veggies, or omit the bacon to make a vegetarian version.
- Toby wants me to note again that the grill time is only an estimate. He has no idea how long he left the peppers on the grill; I think it was about 10 minutes, but he insists that it was not 10 minutes and yet he cannot remember if it was more or less than 10 minutes. I explained to him that he was not being helpful, and he stuck his tongue out at me. All of which is to say that, assuming it is not pouring rain while you’re grilling your peppers, you’ll just have to keep an eye on them and judge when they’re done.
- If you don’t have a grill, you could make this recipe in the oven instead; I haven’t tried this yet, but I would cook them at 350 degrees for about 15-20 minutes and then finish them off under the broiler for a minute or two.