Prepare to be surprised by this simple and delicious grill recipe!
By Brenda Score from A Farmgirl’s Dabbles.
- 1 pound Mini Peppers
- ½ tablespoon Olive oil
- Kosher Salt and Freshly Ground Black Pepper
- 1 Log (4 oz size) Goat cheese
- Chopped fresh rosemary
- Chopped fresh thyme
- Maldon® Smoked Sea Salt Flakes
Heat grill to medium to medium-high. Make sure the grates are cleaned and then oiled. (To oil the grates, add a little canola oil to a small bowl. Then, fold a thick paper towel several times to make a small square. With pliers, grasp the folded paper towel and dip it into oil until paper towel is well-oiled. Then run paper towel over grates, repeating until all grill grates are well oiled.)
Cut the stems off the peppers, then cut the peppers in half lengthwise and remove the inner ribs and seeds. Place the halved peppers on a large rimmed baking sheet and drizzle with olive oil, folding to evenly coat. Sprinkle with a little kosher salt and freshly ground black pepper. Fold and repeat.
Place peppers, cut side down, on hot grill grates. Once the peppers are charred to your liking, flip them over to grill the other side of the peppers. Each side should only take a minute or two. When the peppers are cooked, place them in the rimmed baking dish, cut side up, or in a dish for a more pleasing presentation. Using a small knife or a small spoon, remove some goat cheese from the log and add it to the center of a roasted pepper half. Repeat until all the goat cheese is used.
Sprinkle the peppers with rosemary and fresh thyme, as well as a generous amount of Maldon smoked sea salt flakes. Some of the salt flakes can be quite large, so lightly crunch them between your fingertips as you sprinkle on them, if desired. I’ve found that our family likes to have lots of smoked salt pops in their bites, so I tend to sprinkle quite generously. Serve hot.