Boursin Stuffed Baby Peppers
So, it’s four o’clock in the afternoon and your friend or co-worker says, “Why don’t you guys come over for dinner tonight!? Let’s do some grilling!” Sounds awesome, obviously, but when five o’clock rolls around and you realize you’ve agreed to bring the appetizer and haven’t anything prepared, what do you do?
Have no fear, young grasshopper. This incredibly simple “recipe” will take you from a foodie frantic to a grilling guru in two shakes of a lamb’s tale. I put recipe in quotations because it’s hardly a recipe at all. There’s two ingredients and zero skill involved in this delicious wonder.
- Boursin Garlic & Fine Herbs Cheese
- Baby Peppers
- Make a slit along the edge of each baby pepper.
- Pull out the small core and seeds of each pepper. They’re not too spicy, so don’t get picky on removing every last seed.
- Stuff each pepper with the Boursin cheese.
- Grill over medium high heat a couple minutes per side. You’re simply looking to give a little char and soften the flesh of the peppers. It doesn’t take long, so don’t leave the grill!
Boursin cheese is great for a lot of things. It has the consistency of cream cheese and is made from milk and cream. There’s a variety of different flavors, but we’ve found Garlic & Fine Herbs to be the best for this. Boursin cheese is also great on bread and crackers and can really take some meats and fish to a new level in no time. We’d also recommend waiting until it reaches room temperature before working with it to allow the cheese to soften a bit.
That’s it! These are quick to prepare and will disappear just as fast. I’d recommend making a lot. They also re-heat pretty well, but I doubt you’ll have any left over!