Grilled Roasted Red Peppers Stuffed With Cheese (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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.
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