If you weren’t already excited for grilling season to get here, these Grilled Sweet Peppers with Goat Cheese should get you pumped!
I’ll admit that grilling season is just now kicking off, but these little stuffed peppers are already one of my favorite grilled things of the season. They are super-easy to make, very delicious, and (if I do say so myself) actually pretty!
The trick to making these work is to whip the goat cheese with some cream, chives, honey, and black pepper until it’s light and fluffy. Whatever you do, don’t stuff the peppers and then grill them!
Instead, scoop that mixture into a piping bag and set it aside until after the peppers are grilled.
Before you grill the peppers, slice a sliver off the side of each pepper and hollow out any seeds. Then toss them with a little olive oil and salt.
Most importantly, grill them over very high heat. Direct coals are best or as high as your gas grill will go. You want to blister the peppers but not cook them so long that they soften and lose their structure. I grilled mine for 30 to 60 seconds per side and that was about perfect.
Once the peppers come off the grill, you can pipe in the goat cheese mixture (I just snipped a corner off a plastic bag), and sprinkle them with some fresh chives.
These guys will be an enormous hit at any backyard BBQ you go to. Mega promise!
Grilled Sweet Peppers with Goat Cheese
- 18 to 20 small sweet peppers
- 1 tablespoon olive oil
- 1 pinch salt
- 8 ounces goat cheese
- ¼ cup heavy cream
- 3 tablespoons minced fresh chives
- 1 tablespoon honey
- 1 teaspoon black pepper
- With a stand mixer (paddle attachment) add goat cheese and cream and beat on medium speed until light and fluffy. Then stir in chives, honey, and black pepper. If you don't have a stand mixer, you can use a hand mixer as well. Feel free to add a bit more cream if the mixture is too stiff.
- Remove the whipped goat cheese and scoop into a plastic bag or piping bag. Set aside.
- Meanwhile, cut a thin sliver off one side of each pepper and hollow out the seeds. Then toss the peppers with olive oil and a pinch of salt.
- Preheat the grill for direct heat grilling. Get it really hot! Add peppers to grill and grill for about 60 seconds per side. They should get blistered, but shouldn't be completely soft.
- Remove the peppers from grill and pipe in the goat cheese mixture. Sprinkle with fresh chives and serve!