Grilled Cubanelle Peppers Stuffed with Cheese

Serves: 12

Ingredients

• 6 Cubanelle or Anaheim chili peppers cut in half lengthwise, seeds and veins removed

Stuffing:

• ½ cup goat cheese crumbled (125ml)
• 1 cup shredded jalapeno jack cheese (250ml)
• 3 tablespoons roughly chopped cilantro leaves (45ml)
• ¼ cup thinly sliced scallions (60ml)
• ½ cup roasted corn (125ml) or you may use drained canned corn or defrosted frozen corn
• Salt and pepper to taste

• Olive oil for brushing

Directions

1. Cut peppers in half lengthwise and remove seeds and veins. Place the cut peppers on a tray.
2. In a medium bowl, mix together the cheeses, cilantro, scallions, corn and season to taste with salt and pepper.
3. Brush the outside of the peppers with olive oil.
4. Divide the cheese mixture equally into the hollowed peppers.
5. Preheat barbeque to medium heat 350F (175C).
6. Place a grill screen on the barbeque to preheat for 10 minutes. Oil the grill screen to prevent sticking.
7. Place peppers on the oiled grill screen cheese side up.
8. Close the lid of the barbeque and cook the peppers until they are nicely charred and the cheese is golden brown and bubbling.
9. Remove peppers from grill and cool slightly.
10. Serve warm.