From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.


  • 1 medium yellow bell pepper

  • 1 medium red bell pepper

  • 2 ounces soft goat cheese (chevre)

  • 1/2 cup (2 ounces) shredded Monterey Jack cheese

  • 2 Tablespoons snipped fresh chives

  • 2 Tablespoons snipped fresh basil


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 12-18-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 coal 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.


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