A few weeks ago, when I was writing my
summer list, I added "grill more veggies".
Specifically, attempt to make the famous Pullan stuffed peppers.
Every time we visit the Pullan's house, they make these for dinner. We love them.
(The peppers
and the Pullans.)
When the mister asked what was in the peppers, I knew we had to give it a shot at home. So armed with the list of ingredients, we set out to try them.
The only real amount I knew was for cream cheese. Everything else was a guess.
I guess my guessing worked.
We ate two dozen peppers that night..........
Cilantro Lime Stuffed Peppers
(for the grill)
2 dozen small peppers
8 oz. cream cheese (softened)
1/3 cup chopped cilantro
1/4 cup crumbled feta
1 tbsp. lime juice
2 teas. cumin
1/2 teas. garlic salt
In a medium sized bowl, mix the softened cream cheese with the cumin and garlic salt. Add the lime juice and feta. Finally, stir in the cilantro. Set aside to prepare the peppers.
After rinsing the peppers, barely trim off the top. Using an
citrus peeler (or melon baller) scoop out the seeds. Once the pepper is clean, stuff about a tablespoon of the cream cheese mixture inside the pepper. Line peppers up on a large sheet of foil. Once all peppers are placed, wrap the foil around the peppers. Set the foil on the top rack of your grill for about 7-8 minutes (our grill cooks slowly).
*The cook time really depends on your taste. We don't like our peppers to be too mushy, so we like a shorter cook time. We even love to eat them raw!
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This recipe can really be tailored to your likes. As far as amounts go, I really did just guess......then taste......then write it down when I liked it. You could even add jalapeno or bacon for fun.
And speaking of fun, with the Fourth of July coming up and BBQ invites galore, you could bring these as a side!
With a package of sparklers.
Because everyone like sparklers.
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