Last night, we had a guest over for dinner. A single guy who typically purchases his dinner on his way home from work. Which is only to say that I could have made almost anything and impressed him. But the weather outside was delightful yesterday (and promises to be so again today), and I wanted to get that grill going.
Hamburgers. Joel suggests these often, actually, and I always shot him down. If I’m going to spend $6 on 4 servings of bread (that’s what Udi’s hamburger buns cost at my grocery store), I’m not going to waste them on hamburgers. And I stand by that decision. But we’re lucky enough to have a farmer’s market with a booth dedicated strictly to gluten free bread. Hello Imagine That Gluten Free! So far, I’ve only tried their baguettes, but they’re divine. And baguette slices can make a great partner for hamburger buns. I buttered them up and threw them on the grill. Flipped. Topped with cheese. Then threw a hamburger and various toppings on. Then you scarf!
The prepwork for this meal was easy-peezy-lemon-squeezy. And then the actual cooking part was done outside with my husband (let’s be honest, he did the cooking), lemonade, and my favorite pup, Ramona. But I wanted some sides for these burgers. The sweet potato fries sitting in my freezer were an obvious choice.
I also had a Costco amount of sweet peppers in the fridge. And that’s where our story really begins. Cheese stuffed sweet peppers are a go to treat around here. I keep people believing that they’re super hard to make, but really, they’re pretty easy, albeit a little time consuming. You just have to core a bunch of sweet peppers. Then I typically stuff with a cream cheese feta mixture. This time, we had cheddar on hand, so I went with that.
They look kinda gross because of the blending of colors, which is why I didn’t take a ton of pictures. But I’ll say this. There were leftovers of everything but the peppers.
Cheese Stuffed Peppers
- Sweet peppers (I made 10, but scale accordingly)
- 4oz. cream cheese
- 1/2 c. shredded cheddar (or feta or be creative and try your own thing)
Take out the cores and tops of the sweet peppers. Cut a slit up one side of the peppers to create an opening. Mix up the cheeses. Now stuff the cheese mixture into the peppers. I grilled them this time, but I’ve also roasted them in the oven at 400 degrees as well. The cheese is going to ooze out to an extent. Just go with it.