When I make BBQ, I’m a big fan of quick easy side dishes that I can prepare ahead of time so I can focus more on the meats. This is the first year that I finally own a grill after 4 years of not having one, so I’ve been trying a variety of dishes for the grill. One of my recent favorites are these cheese stuffed grilled peppers. They are a great little side to BBQ dishes, or they can be served as an appetizer for your guests while you finish off other dishes on the grill.

The idea came to me after finding these beautiful, cute little baby sweet peppers at Sprouts, a local specialty food store. I bought them without knowing what I was going to make, but a quick search on Food and Wine brought me to this recipe.

The peppers are washed, and the tops are cut about 3/4 of the way open. Carefully scoop the seeds from the interior of the pepper. Try to keep the top attached if possible, but it’s fine if they come off.


A mixture of ricotta, cream cheese, and parmesan are stuffed in the peppers, and try to close the pepper as much as possible.


Repeat with all the peppers. They can be prepared through this step a few hours in advance, kept in the fridge.


Prepare a grill for direct heat grilling.


Brush the stuffed peppers with oil and place on the hot grill.


Grill the peppers, turning occasionally, until charred and blistered on all sides, about 7 to 10 minutes, depending on how hot your fire is.


Transfer the peppers to a plate and serve immediately. Warn your guests about the hot cheese though!


Grilled stuffed baby sweet peppers