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.
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.
Beautiful peppers! They look yummy grilled and stuffed!
ReplyDeleteThos look so yummy! And that recipe sounds delish! I roasted my jalapenos today and put them in homemade salsa. Now I wish I'd tried bell peppers again this year.
ReplyDeleteThose peppers sound delicious!
ReplyDeleteyou have made my mouth water with the gorgeous grilled peppers
ReplyDeleteI bet that was wonderful. I love peppers.
ReplyDeletelooks fantastic...nothing better! Were they grown outdoors?>
ReplyDeleteThat looks amazing! I have a few weeks to go before my peppers are ready.
ReplyDeletePeppers have such beautiful colors that they tempt our taste buds even before the first bite. This looks like an easy way to grill and bake them. I love the idea of the cheese on top.
ReplyDeleteSummer has been wild and wonderful so it's been awhile since I last visited your delicious site. I'm impressed with your bountiful harvest and lovely photos. ;)
ReplyDeleteGoodness those look tasty.
ReplyDeleteThis is the first year I have attempted peppers. So far nothing.
The plants look healthy, but no fruit. I think I started them too late. Ah well.
That looks so good.~~Dee
ReplyDeleteWow, I'd like to know what variety the sweet block red peppers are! I have yet to get a block pepper to turn red when I grow them, and i've been gardening for 20 years. (I'm from your area, I think, the Washington area) Teach me, quick!
ReplyDeletebev
I love a variety of peppers. At the farmers market, they have basque peppers, which are really good as well. I like the idea of baking them after getting a good grill flavor.
ReplyDeleteI've never had great success with Peppers. Just can't seem to get my unheated greenhouse warm enough for them.
ReplyDeleteThe peppers look delicious, especially with the cheese.
ReplyDeleteI have some 'Thai Hot Dragon' chile peppers in my garden. I have many dozens of fiery hot peppers!
Looks Great! looking forward to grilling.
ReplyDeletewow, christa! that looks amazing! when are you and mike going to have me over for dinner again? :) p.s. you guys need to come out to SF so i can take you both out to some scrumptious organic/veggie dinners!
ReplyDelete-kyle