Grilled Peppers Stuffed With Goat Cheese - Junior League Of Denver - yellow bell pepper

Method

• Cut the bell peppers lengthwise into halves,
• discarding the stem ends, seeds and membranes.
• Combine the bell peppers with a small amount of
• water in a saucepan. Bring to a boil. Boil for
• 2 minutes. Drain cut side down on paper towels.
• Combine the goat cheese, Monterey Jack cheese,
• chives and basil in a bowl and mix well. Spoon
• about 2 tablespoons of the cheese mixture into each
• bell pepper half. Fold an 18x24-inch sheet of foil
• in half to make a 12x18-inch rectangle. Arrange
• the bell pepper halves inside the foil. Bring up
• 2 opposite sides of the foil and seal with a double
• fold. Fold the remaining ends to completely enclose
• the bell peppers, allowing space for steam to build.
• Arrange the foil packet on a grill rack. Grill over medium to medium-hot coals for 5 to 6 minutes or until the bell peppers are tender-crisp and the cheese melts. To serve, cut each half into 2 wedges. Serve warm.