This recipe was a total fridge clean-out win. I had a few sweet peppers and leftover cheese, and instead of tossing them in a salad, I stuffed them, grilled them, and hoped for the best. What came off that grill was golden, smoky, and bubbling with cheese — and suddenly, it wasn’t just a side dish, it was the dish. Now I make these any time I want something warm, easy, and just a little indulgent. They’re perfect with grilled meat, or even just with a fork and a glass of wine.

Ingredients

• 4 medium sweet bell peppers, halved and seeds removed

• 1 cup shredded cheese (cheddar, mozzarella, or a mix)

• 2 tablespoons cream cheese or ricotta (optional for creaminess)

• 1 tablespoon chopped fresh herbs (like parsley or basil)

• Salt and pepper, to taste

• Olive oil, for brushing

Instructions

1. Preheat your grill to medium heat.

2. In a bowl, mix shredded cheese, cream cheese (if using), herbs, salt, and pepper.

3. Brush pepper halves with olive oil.

4. Fill each pepper with the cheese mixture.

5. Place peppers on the grill over indirect heat. Cover and cook for 10–12 minutes, until the peppers are tender and the cheese is bubbling and golden.

6. Serve warm, garnished with extra herbs if desired.

Nutrition (per serving – 2 halves)

Calories: 220
Protein: 10g
Carbs: 7g
Fat: 17g
Fiber: 2g
Sugar: 4g