Cheese-Stuffed Grilled Peppers

Ricotta Cheese, whole milk, 1 cup
Low fat cream cheese, 1 cup
Parmesan Cheese, grated, .5 cup
green bell pepper - one medium pepper, seeded, 4 serving
Extra Virgin Olive Oil, 2 tbsp

1 cup ricotta cheese (8 ounces)
1 cup cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 Anaheim or Cubanelle peppers
4 baby bell peppers
4 small poblano chiles
Extra-virgin olive oil, for rubbing

In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.

Make Ahead The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LORILIPS.