grill-master fail

One of the appetizers that I planned to serve at the 4th of July party was these cheese-filled grilled mini peppers.

Don’t they look yummy? My guests never got a taste, let alone a glimpse, of them. This photo of some other cheese-filled peppers is lifted from the web. That’s because, my grill-master husband turned the 30 little peppers, that I lovingly spent time and effort cleaning out and stuffing, into charcoal.

Photos of his burnt-to-the-crisp peppers at the bottom of the post.

Cheese-Stuffed Grilled Mini Sweet Peppers

1/2 cup whole-milk ricotta cheese
4 ounces cream cheese, at room temperature
1/4 cup grated cheese
Salt and freshly ground black pepper
30 mini sweet peppers

In a medium bowl, blend the ricotta with the cream cheese and Parmesan and season with salt and pepper.

Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops.

Light grill and oil a grilling pan. Place the peppers on the oiled pan.

Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot about 7 minutes. Transfer the peppers to plates and serve.

Makes 30

Here is what happened to my pretty little peppers…

Charcoal!!!!

Look at how proud “Grill-master” Dave is with his masterpiece! Whatever!