Grilled Cheese Stuffed Mini Peppers with Roasted Garlic Chimichurri Sauce

I love mini peppers, I enjoy them stuffed with cheese, but you can stuff them with all kinds of goodies.

Instead of creating my regular stuffed cheese peppers, I wanted to kick them up with the addition of a Roasted Garlic Chimichurri Sauce.

Chimichurri sauce is an Argentinian sauce normally served with grilled meats.

The sauce is very versatile and I use it all kinds of ways such as a marinade for fish, salad dressing to topping grilled veggies.

To create this recipe I started with mini peppers, purchased from Costco. 

I drizzled the peppers with olive oil and pepper and grilled them for about 6 minutes, turning them throughout the grilling process.

Allow the peppers to cool, cut a small slit and stuff them with cheese then place 3 on a presoaked bamboo skewer.

Place the stuffed skewers on the grill for about 5 minutes, or until the cheese melts. 

Next, prepare the simple chimichurri sauce which starts with roasted garlic, parsley, olive oil, red wine vinegar and spices.

Place everything in the blender and puree. It's that simple.

Drizzle the grilled peppers with the chimichurri sauce and serve extra chimichurri sauce for dipping.

Enjoy!

Grilled Cheese Stuffed Mini Peppers with Roasted Garlic Chimichurri Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time:  20 minutes
Servings: 4

Ingredients:

12 mini peppers
1 cup jack cheese, grated
pinch of pepper
extra virgin olive oil
4 bamboo skewer, soaked in water for 1 hour

For the Chimichurri Sauce:

1 cup Italian parsley
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
5 cloves roasted garlic
1 Serrano pepper, seeded
1 teaspoon creole seasoning
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper


Directions:

To prepare chimichurri sauce, add all ingredients into a blender and blend well. Cover and set aside until ready to use.

Rinse peppers and pat dry, drizzle with olive oil and pepper, place on hot grill and grill for about 3 minutes per side.


Remove from grill, allow to cool slightly, cut a slit into one side of pepper, stuff with cheese, place 3 on a presoaked bamboo skewer.


Place back on grill, cover with grill lid and allow cheese to melt about 4 minutes.


Drizzle peppers with chimichurri sauce and serve more sauce on the side for dipping.


Refrigerate remaining chimichurri sauce.