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Grilled Roasted Red Peppers Stuffed with Cheese


  • 4 large roasted red peppers, drained well and dried

  • 4 slabs scamorza or provolone cheese (1-inch each) thick, a few inches wide

  • 1 teaspoon crushed red pepper flakes

  • A handful finely chopped flat-leaf parsley

  • 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried

  • 1 lemon, zested and juiced

  • Extra virgin olive oil (EVOO), for drizzling

  • Kitchen twine, cut into 4 (8-inch) lengths, soaked in water


Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of EVOO. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.

Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8-10 minutes. Transfer to a serving platter and serve.