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Cheesy Grilled Peppers

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 ohsweetbasil.com

Cheesy Grilled Peppers

0 from 0 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8

Ingredients

  • 1 Bag Sweet Mini Peppers
  • Queso Fresco Cheese
  • Sea Salt
  • Fresh Black Pepper
  • Olive Oil

Instructions

  • 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!
Nutrition Facts
Cheesy Grilled Peppers
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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4 comments

  • We made these tonight for dinner and they are fantastic. Only thing the hubby did different was he threw on a hunk of hickory wood smoked for 10 minutes then threw on bone in ribeyes. Wonderful smoke on the peppers. Anyone reading this has to try these!

    • Reply
    • YAY!! I’m so glad you liked them!

      • Reply
  • I've made some cheese grilled bell peppers before, but I totally want to try these little peppers. Yay for warm weather!

    • Reply
  • This just screams summer! I need to try this. tonight! Thanks for sharing!

    • Reply

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