Grilled Pesto-Stuffed Red Bell Peppers with Bocconcini
Elevate your summer barbecue with these Grilled Pesto-Stuffed Red Bell Peppers, bursting with flavor and color. Fresh red peppers are halved and grilled to perfection, then filled with fragrant pesto and creamy bocconcini cheese. This dish is ideal as a delightful appetizer or a vibrant side that will impress your guests. Quick to prepare and packed with taste, it's a tasty way to enjoy fresh vegetables, making it a perfect addition to any outdoor gathering.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
red bell peppers
4 (halved and seeded)
garlic cloves
2 (cut into thin slivers)
olive oil
4 tablespoons (for drizzling)
pesto sauce
3 tablespoons (for filling)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
bocconcini cheese
8 (sliced)
Instructions
1
Begin by preheating your grill to medium-high heat, around 375°F (200°C).
2
While the grill is heating, prepare the red peppers by cutting them in half lengthwise. Carefully scrape out the cores and seeds, creating a hollow space for the filling.
3
Drizzle a generous amount of olive oil inside each pepper half, ensuring they are well-coated. Season with salt and freshly ground black pepper to taste.
4
Insert thin slivers of garlic into the cavity of each pepper, distributing them evenly.
5
Place the prepared peppers on the grill, cavity side up, and grill them for about 3 minutes, or until the skin is charred and blistered.
6
Once the peppers are charred, spoon a tablespoon of pesto into each pepper half, followed by a few slices of bocconcini cheese.
7
Return the stuffed peppers to the grill and continue cooking for another 3-4 minutes, or until the cheese is melted and bubbly.
8
Remove from the grill, allow to cool slightly, then serve warm as a delicious side dish or appetizer.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Grilled Pesto-Stuffed Red Bell Peppers with Bocconcini?
It is a summer barbecue dish consisting of grilled red pepper halves filled with fragrant basil pesto and creamy bocconcini cheese.
What are the primary ingredients needed for this recipe?
You will need 4 red bell peppers, 2 garlic cloves, olive oil, pesto sauce, salt, black pepper, and 8 bocconcini cheese balls.
How should I preheat the grill for these peppers?
Preheat your grill to medium-high heat, which is approximately 375°F (200°C).
How do I prepare the bell peppers before grilling?
Cut the peppers in half lengthwise and carefully scrape out the cores and seeds to create a hollow space for the filling.
What is the first step after cleaning the peppers?
Drizzle a generous amount of olive oil inside each pepper half and season them with salt and freshly ground black pepper.
How should the garlic be prepared for this dish?
The 2 garlic cloves should be cut into thin slivers and distributed evenly inside the pepper cavities.
How do I place the peppers on the grill?
Place the prepared peppers on the grill with the cavity side facing up.
How long is the initial grilling time?
Grill the peppers for about 3 minutes, or until the skin is charred and blistered.
When do I add the pesto to the recipe?
Add a tablespoon of pesto into each pepper half after they have been initially charred on the grill.
What type of cheese is used in this recipe?
The recipe uses bocconcini cheese, which should be sliced before being added to the peppers.
How long do the peppers cook after being stuffed?
Cook the stuffed peppers for an additional 3-4 minutes until the cheese is melted and bubbly.
Is this recipe suitable for vegetarians?
Yes, this dish is vegetarian-friendly as it contains only vegetables, cheese, and plant-based seasonings.
Can I serve this as a main course?
While it is ideal as an appetizer or side dish, it can be served as a light main course when paired with a salad or grains.
How many servings does this recipe provide?
Based on 4 whole peppers being halved, the recipe yields 8 stuffed pepper portions.
Can I use different colored bell peppers?
Yes, while red peppers are sweet, you can also use yellow or orange bell peppers for a similar flavor profile.
What is the total cooking time on the grill?
The total grilling time is approximately 6 to 7 minutes.
Should I serve these peppers hot?
Yes, they are best served warm, though you should allow them to cool slightly after removing them from the grill.
Do I need to peel the skin off the peppers?
No, the charred skin adds flavor and structure to the dish; it is intended to be left on.
What if I don't have a grill?
You can achieve similar results using an oven broiler or a stovetop grill pan at high heat.
Can I use store-bought pesto?
Yes, any high-quality store-bought or homemade pesto sauce will work for this recipe.
What are bocconcini?
Bocconcini are small mozzarella cheese balls that melt beautifully and have a mild, creamy taste.
Is there a specific way to cut the bocconcini?
The recipe recommends slicing the 8 bocconcini balls so they layer easily inside the pepper halves.
Can I prepare these peppers in advance?
You can clean and seed the peppers ahead of time, but for the best texture, grill and stuff them just before serving.
How much olive oil is required?
The recipe calls for approximately 4 tablespoons of olive oil for drizzling.
What flavor profile does this dish have?
This dish features classic Italian flavors, combining the sweetness of roasted peppers with garlic, basil pesto, and creamy cheese.
Is this recipe gluten-free?
Generally yes, as long as your pesto sauce does not contain any gluten-based thickeners or additives.
Can I add extra toppings?
Yes, you could top the finished peppers with fresh basil leaves or a drizzle of balsamic glaze for extra flavor.
What makes this a good summer dish?
It uses fresh seasonal produce and is cooked quickly on a grill, making it perfect for outdoor summer cooking.
How many garlic cloves should I use?
The recipe suggests using 2 garlic cloves, cut into thin slivers.
Should the cheese be bubbly before serving?
Yes, for the best experience, grill until the bocconcini is thoroughly melted and starting to bubble.