Tonawanda News


September 24, 2012

Grilled sweet peppers a treat

Tonawanda News — I love to grill during the summer, and hold the status of acknowledged grillmaster in our household .. which always seems to surprise people who know I”m — mostly — a vegetarian.

While I understand why they might have that perception, the reality is that I live with three meat-eaters, grown and growing, and I can’t be too adverse to throwing the occasional burger and steak on the grill lest I lose grillmaster status. Plus, grilled salmon and shrimp are absolutely among my favorite foods (I did say “mostly” ...)

However, I’ve always eyed grilled veggie recipes with a certain air of longing. Peppers stuffed with corn and pesto? Yum. Corn on the cob grilled in the husk? Sounds delicious. Marinated mushrooms and cherry tomatoes on skewers? Yes, please.

That responsibility to feed the rest of my family, however, means that I have few opportunities to try things that are to my taste alone ... and when I have them, I need to pounce on them. Quickly.

That happened one Saturday last month, when a stop at a Niagara County farm stand yielded not only the dozen ears of fresh corn that were the reason for the visit, but a little something extra: A container of brightly colored, miniature sweet peppers. “Great for stuffing!” a sign proclaimed. 

She who is buying makes the decisions. I nabbed them ...

And then wondered the rest of the way home what I would do with them. I didn’t even know what to stuff them with. Cheese? Bread crumbs? A friend uses sausage, but that really seemed to defeat the purpose.

Fortunately, the Internet came through with a multitude of opinions, as the Internet always does. I cobbled this one together from a variety of sources, depending on what I had on hand or could easily acquire. Many of them, for example, suggested stuffing the peppers with goat cheese or a 50/50 cream cheese/goat cheese mix, but that would require a special trip that wasn’t in the cards on a busy family Saturday night.

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