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We're excited to offer Project Open Hand clients Hungarian Wax Peppers as one of our GusNIP produce offerings this August! These hybrid peppers have a sweet flavor profile and are rich in antioxidants that decrease the risk of heart disease and cancer. Check out this recipe from our Project Open Hand nutrition team that puts these nutritious veggies front and center. 

Grilled Stuffed Peppers - Serves 4 people

Ingredients

  • 4 Wax Peppers or Sweet Italian Peppers
  • 2 medium tomatoes, seeded and diced
  • 2 tablespoons fresh basil (about 6-7 leaves)
  • 1 tablespoon olive oil
  • 2 teaspoons parmesan cheese
  • (Optional) Salt and pepper

Directions

  1.  Spray grill grates with cooking spray or brush with olive oil.
  2.  In a small bowl add tomatoes, basil, and olive oil. Mix until combined and set aside.
  3. Cut a slit down the middle of the pepper, then a slit across the top of the pepper (so that the cut make a T-shape). Note: Be careful not to cut all the way through the pepper! 
  4. Carefully remove as many seeds from the pepper as possible.
  5.  Stuff each pepper with the tomato mixture and top with 1/2 teaspoon of parmesan cheese.
  6. Place each pepper on the grill for about 3 minutes or until the cheese starts to melt and the peppers soften a bit. Be careful not to char the peppers too much.
  7. Plate and enjoy!
Photo credit: Hudson Valley Seed

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