Every summer we make cheesy grilled peppers. My husband looooves them and they’ve really started to grow on me. How could these ones not be good with all of that gooey queso fresco?!
This time we used mini sweet peppers. We loved how little they are and that you can just pick it up, bite off the body and toss the stem. These peppers still have a little peppery bite, but they are sweeter than the larger peppers.One thing that is essential for me during the summer is quick and easy. We tend to be out and about a lot during the summer and by the time dinner rolls around we are generally just coming inside. I need sides and meals that we can quickly throw together and grilling is the perfect way to do that. Until you start to think about sides…which generally makes you think about salads during the summer. We love salads. We often will eat salad as our main course during the summer, but you need to have a few ideas to help mix things up a bit. Grilling vegetables (especially if there is no cheese involved) is the perfect way to get your veggies in without slaving away in the kitchen.
We love these peppers and I’m excited to show you the other peppers we love later this summer.
What is Queso Fresco Cheese?
Queso Fresco cheese is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk.
Queso Fresco is a creamy, soft, and mild unaged white cheese.
Are Sweet Peppers Spicey?
Mini Sweet peppers are a hybrid of bell peppers and hot peppers.
Sweet Peppers are sweet,without the heat.
Does Sea Salt Taste Different Than Table Salt?
Sea Salt really does not taste different than table salt.
The difference between sea salt and table salt is texture.
Sea salt is composed of larger, flakier crystals than table salt.
What you notice is the texture.
Cheesy Grilled Peppers
Cheesy Grilled Peppers
- 1 Bag Sweet Mini Peppers
- Queso Fresco Cheese
- Sea Salt
- Fresh Black Pepper
- Olive Oil
- Lay the peppers out on a cutting board, and using a paring knife cut a T on top of each pepper by cutting horizontally right under the stem and then down vertically from the middle of the first cut to the tip of the pepper, as shown above.
- Stuff each pepper with queso fresco and press the sides closed as best you can.
- Place all of the peppers in a large bowl and drizzle with olive oil, sea salt and pepper.
- Toss the peppers to evenly coat them.
- Place the peppers directly on a high heat grill. You can turn the peppers a little to each side, but do not flip or the queso fresco will ooze out.
- Grill until the pepper is tender and beginning to show grill marks.
- Remove from the grill and enjoy!