My best foodie friend, Chris, introduced me to the chile grill. Probably one of the coolest low tech culinary pieces of equipment I own. You can use it on the grill or in the oven. It is made by a company called Iron Desert. The come in all shapes and sizes, like the shape of the state of Texas, pig or an even an armadillo! I bought the 24 hole classic retangle. I always use half jalapeños and half of the small sweet, red, yellow and orange peppers. That way, if you have some friends that are total wimps, they can eat the sweet ones.
The wonderful thing about this grill is that the stuffing possibilities are endless. I have come up with my version, which is marinated artichokes, cream cheese and parmesan cheese all whized up together and topped off this a piece of bacon. The chile grill website has loads of interesting recipes, even one stuffed with peanut butter (I think you would have to have a few beers to go there). There is one I want to try, that you stuffed with corn bread mix.
If you do not want to order a chile grill, just take a metal, retangular roasting pan; cover it with foil, then make small Xs in the foil to stick the pepper in. This keeps the peppers upright so that the filling doesn’t all ooze out – that would be a true tragedy!
Artichoke Cheese Stuffed Peppers
small sweet peppers
½ cup Cheddar Cheese, grated
4 oz cream cheese
2 Tbs grated Parmesan cheese
1 (6-oz jar) marinated artichokes, drained
Put the cheeses and artichokes into a food processor. Process until smooth.
Poke a small hole in the bottom of each jalapeño. Pipe the cheese mixture into peppers.
Place 1/3 strip of bacon on top, secure with a toothpick and grill! Cook peppers until cheese is browned and bubbly and bacon is crisp.