We made this dish — a more sophisticated jalapeno popper — for the first time last night and it appeared to be a hit!

I made the cheese filling and stuffed the peppers before our guests arrived and just kept the stuffed peppers in the fridge.  I used Cubanelle and Poblano peppers but I am sure the filling will be delicious with any type of pepper.

Tim tells me it was a challenge to keep the tops on the peppers as they were grilling and the cheese oozes a bit but I think the mess was worth the flavor!

I will definitely be making this dish again this summer.

Cheese-Stuffed Grilled Peppers
Food & Wine

• 1 cup ricotta cheese (8 ounces)
• 1 cup cream cheese, at room temperature
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• 4 Anaheim or Cubanelle peppers
• 4 baby bell peppers
• 4 small poblano chiles
• Extra-virgin olive oil, for rubbing

In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.

Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.

Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes.

Transfer the peppers to plates and serve.

Make Ahead: The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.