This summer has been HOT here. If it isn’t hot and humid (which is a little abnormal), it is a thunderstorm. Due to this I have been trying to use the kitchen as little as possible to try and keep my house under 26C. I pulled out this forgotten recipe from 3 or 4 years ago and for the life of me I can’t figure out why I haven’t made this more often. It has become almost a weekly dish now.
2 -3 peppers, assorted colours
~ ½ cup grated cheese (I like a sharp cheddar)
Jarred/canned Jalapeno rings
Remove the seeds and membrane from the peppers. Then slice into strips
about 1.5 to 2 inches wide (you want them wide enough to be able to
hold the cheese).
2. Put the pepper slices skin side down and add cheese to the top on each pepper slice.
3. Place a slice of the jalapeno on top of the cheese of each pepper slice.
4. Place on the grill at medium high heat and grill until the peppers start to soften and cheese melts (~8 minutes). The peppers should still retain their shape and have enough structure that you can pick them up.
5. Remove from grill and let cool for minute before enjoying!
really enjoy these and we never seem to have leftovers. They are a
great way to use up any peppers we have had leftover from earlier in the
week. Depending on how much spice you like you might want ½ the
jalapeno slices on the top of your peppers ( I find I do this for mine a
lot, while I put whole slices on O’s peppers).