Grilled pepper night

Sunday, August 10, 2008

It is immensely gratifying to go into the garden and pick a bowlful of peppers like this. I started these from seed in February, and now they're finally coming into form. Here we have purple and red bells, a sweet banana pepper, and a few poblanos ready to meet their fate on the grill.

Michael cooked them until their skins blackened and blistered, and then we peeled them, sliced out their seeds, and filled them with a mixture of grilled corn, diced red onion, Monterey Jack cheese, and cilantro. Then back on the grill they went for baking.

The poblano peppers were a lip-numbing hot, just the way hubby likes them; I picked out the sweet peppers in the bunch. We dined al fresco and soaked in all the satisfaction of our long-awaited peppers -- grown, grilled, good. And still more to come.