Tonawanda News —
I also used a variety of tips from those recipes. One blogger used an egg carton to form her aluminum foil into a series of cups to hold her pepper upright. This worked nicely, although it all threatened to capsize when I needed to remove them. (A coordinated effort with tongs and oven mitts solved the problem.) The same recipe suggested replacing the tops on the peppers for grilling (alternating colors), which did look nice and helped keep the filling in, but isn’t even remotely necessary to the dish.
I grilled them until they were visibly softening, with a little bit of char, but not too much. A few recipes suggested eating them at room temperature, but I found that they’re very good when still just a little warm. (Let them cool quite a bit, though, after they’re off the grill, if only for safety’s safe. Molten cream cheese
When I make these again (and I will), I may go with the cream cheese/goat cheese mix because I like the stronger flavor the goat cheese imparts, and I think it would go well with the mild peppers. However, there’s absolutely nothing wrong with the cream cheese alone. (I also think feta cheese would be a good mix-in.)
If you want to bump up the flavor, you might want to try fresh herbs and even minced garlic, or maybe crisp, crumbled bacon if you’re not going the veggie route.
mini sweet peppers
Miniature sweet peppers (The container I bought held 13.)
8 oz. cream cheese, room temperature (or 4 oz. cream cheese and 4 oz. goat cheese)
1-2 teaspoons garlic powder
pinch cayenne pepper
1-2 teaspoons herbs of choice (I used a mix including oregano, basil and thyme.)
Preheat grill to medium-high. Slice tops off peppers; clean up membranes and seeds.