Best Broiled Peppers With Melted Cheese Recipes

CHEESY MINI PEPPERS

Cheesy Mini Peppers image

Provided by Ree Drummond : Food Network

Time 5m

Yield 16 servings

Number Of Ingredients 4

Ingredients

8 ounces softened cream cheese spread, such as Rondele, Alouette or Boursin
4 mini red bell peppers, halved and seeded
4 jalapeno peppers, halved and seeded
Chopped chives, for garnish

Steps:

Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.

GRILLED CHEESE & PEPPER SANDWICHES

Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

FOUR-CHEESE STUFFED GRILLED PEPPERS

Four-Cheese Stuffed Grilled Peppers image

Grilled peppers stuffed with gooey melted cheese goodness. 'Nuff said.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

Ingredients

4 - 6 small to medium bell peppers
1/2 cup mozzarella (shredded)
4 oz. herbed goat cheese (room temperature)
1/2 cup ricotta cheese
1/4 cup Parmesan cheese (shredded)
Pinch coarse salt
Fresh cracked black pepper to taste
Equipment
Grill/barbecue
4 - 6 wooden toothpicks soaked in water for at least 10 minutes

Steps:

Wash and dry the peppers, then with a small paring knife, cut the top almost all of the way around, leaving it attached but providing a large enough hole to get most of the membrane and seeds out. Carefully lift the top back and remove the membrane bits and seeds inside; discard. (If you accidentally break the top all of the way off, don't worry! We'll address that in a bit.)
In a small bowl with a fork, mix together the ricotta, herbed goat cheese, mozzarella, and Parmesan. Add the salt and pepper to taste.
Using the fork, scoop the cheese mixture inside each pepper, filling the pepper. Replace the top and secure with one or two toothpicks (or if the top broke all the way off, just fasten it back on).
Grill peppers on medium-high heat, about 375 degrees, turning occasionally with tongs. Cook for about 8 - 10 minutes, or until the peppers blister and have blackened lines on all sides, and the cheese mixture inside is piping hot.
Transfer the peppers to plates and serve.
You can make these ahead, too - refrigerate up to 24 hours. Just bring them to room temperature - some time on the counter for about 30 minutes should suffice - before grilling.

SMOKED GOUDA AND ROASTED RED PEPPER GRILLED CHEESE

Smoked Gouda and Roasted Red Pepper Grilled Cheese image

Smoked gouda, while having a wonderful and inimitable flavor, has trouble achieving that gooey, iconic cheesy stretch that makes grilled cheese sandwiches so pleasing. By adding a partner cheese with a less assertive flavor and higher melting property, like deli muenster, you can achieve both melting and flavor perfection.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Eight 1/3- to 1/2-inch-thick slices Pullman bread
4 ounces smoked gouda, very thinly sliced with a cheese slicer
4 slices muenster cheese (about 4 ounces)
1 medium jarred roasted red pepper, drained, dried and thinly sliced
2 cups baby arugula
6 tablespoons unsalted butter, softened

Steps:

Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

GRILLED PEPPERS WITH CHEESE

Grilled Peppers With Cheese image

I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.

Provided by Boomette

Categories Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 red bell peppers or 4 yellow bell peppers, halved, undamaged stem, seeded and white membrane removed
1 slice whole wheat bread, grilled and cut in dice of 1/4 inch
1/4 cup fresh basil, chopped
4 garlic cloves, finely chopped
2 cups monterey jack pepper cheese or 2 cups Fontina cheese, grated

Steps:

Put bell peppers, cut side down, on a greased baking sheet. Grill in a preheated oven of 400 F for about 20 minutes or until they are tender.
Flip the bell peppers, distribute the cubes of bread in the holes and cover with half the basil. Sprinkle with garlic and cheese. Keep cooking for about 15 minutes or until peppers are lightly black on the sides and cheese is bubbling. Sprinkle with remaining basil.