You’ll love these because they’re simply fresh, melt in your mouth good with minimal prep and the cheese will be the most heavenly thing on your plate! I landed some beautiful, long, green peppers in my CSA share this week. And, as luck would have it, I had a half a block of queso fresco in the fridge from making homemade queso dip (which I ate before I could photograph…fail).
Upon containing my excitement for liquid cheese, I thought that these peppers would be great on the grill for supper. These make great appetizers, side dishes, or if you were to add some rice or protein, these could easily be the main course. You can leave out the jalapeño if you’re sensitive to the heat factor. These are pretty versatile, so don’t be afraid to mess with the recipe until it’s just the way you and your people like it! Incidentally, this is also gluten free and vegetarian–luck is on my side!
15 min. prep + cook time
- 2 good sized peppers of choice
- 1 cup crumbled queso fresco cheese
- 1/4 cup onion, finely chopped
- 1 teaspoon garlic, minced
- olive oil
- 1/4 jalapeño, seeded & finely chopped
- 5 Tablespoons cilantro, chopped
- salt & pepper
- tin foil
- Cut tops of peppers off and seed the peppers.
- Sauté the onions, garlic, and jalapeño in olive oil on medium until onion is soft, about 5 minutes.
- Place chopped cilantro in a bowl with crumbled queso cheese.
- When veggies are soft, add them to the bowl with the cheese and herbs.
- Mix thoroughly. Taste and add salt and pepper as you like.
- Take small handfuls of the mixture and stuff the cleaned and seeded peppers.
- Wrap each pepper in a tin foil pouch.
- Place on heated grill and cook on medium heat, turning every few minutes.
- Grill until pepper is soft, about 10 minutes.
- Remove from tin foil carefully.
- Serve hot!