Cream Cheese Sweet Pointed Peppers
Grilled pointed peppers with a creamy cheese filling made from cream cheese, Gouda, and a savory veggie rub. The stuffed pepper halves cook over indirect heat on the grill until tender and lightly browned on top.
Ingredients for 4 servings:
- 4 large red pointed peppers (approx. 500–600 g)
- 200 g plain cream cheese
- 100 g grated Gouda
-
4 g Blackburns’ veggie seasoning (test quantity) - 1 tsp lemon juice
- 1 tbsp olive oil
Preparation
Step-by-step instructions
Halve the pointed peppers lengthwise, remove the seeds and membranes, and lightly brush the cut sides with oil. Mix the cream cheese, Gouda, Veggie Rub, and lemon juice until smooth, then fill the pepper halves with the mixture. Preheat the grill to 180–200 °C for indirect heat and place the stuffed peppers on a grill plate or in a dish. Then cook for 15–20 minutes with the lid closed, until the peppers are tender and the filling is lightly browned.
Oven version
Bake the stuffed pointed peppers at 200 °C top/bottom heat for about 20-25 minutes.
Pro Tips
Because of the salt content of the seasoning blend and the cheese, start by using only 4 g and adjust after cooking.
