Today was the first day in a week where the sun was shining and there were no clouds in sight. What better way to take advantage of the break from all the rain than with some simple grilling?!
Ma has been asking me to repeat this stuffed baby bell pepper recipe since I made it a few months back, and instead of broiling the peppers like I did last time, I put a new spin on it by placing everything on the grill. It’s quick and easy with minimal prep time.
Grilled and Stuffed Sweet Baby Bells
2 Chicken Breasts (boneless preferred)
1 Garlic Clove
2 tsp Knorr Caldo de Tomate OR Knorr Caldo de Pollo (bouillon)
1 Bag of Sweet Baby Bell Peppers
1 4oz Soft Goat Cheese
8 oz Shredded Cheddar Cheese (1/2 of a 16oz block)
Zest/Juice of a Lime
Place chicken breasts in a pot, cover with water, and add garlic, onion, and bouillon. Bring to a boil, reduce and let simmer until chicken is cooked through, approximately 20 minutes for boneless chicken, longer for bone-in.
While chicken is cooking, start to heat up the grill and then split each baby bell pepper lengthwise and remove the seeds, creating a pocket to fill.
Once the chicken is done, remove from pot and set aside in a large bowl to cool. Shred the chicken using two forks, separating all the meat and removing any bones (if using bone-in chicken).
Add to the cooled, shredded chicken, the goat cheese, shredded cheddar, and zest and juice of one lime. Season the mixture to your taste using paprika, cumin, pepper, and garlic power – mostly equal parts. Mix thoroughly and then salt to taste.
Take the seasoned chicken and cheese mixture and gently fill each sweet baby bell pepper side generously but without mounding the top. Be sure to get into every corner of the pepper to avoid empty pockets.
Depending on your grill, gently place the stuffed baby bells onto the grill, being careful they don’t fall through. Smaller grill lines can be used to help support the baby bells by lining them up parallel to the grill lines without falling through. Use your judgement, and if your grill is too wide, use foil on the grill to avoid any peppers from falling through.
Once all on the grill, close the lid and let heat through, approximately 10 – 15 minutes. Check at least once half way through to ensure the grill isn’t too hot. You can also stuff large peppers, but they must stay on the grill for at least 20 minutes to cook through at medium-high temperature.
Get you a glass of some refreshing sangria, a cold beer, or a tall glass of lemonade, sit back and enjoy popping in those cheesy, sweet bites of deliciousness while you soak up some sun. I know that’s exactly what I did today and loved every second of it!