Grilled peppers stuffed with gooey melted cheese goodness. 'Nuff said.
4 - 6small to medium bell peppers
4oz.herbed goat cheeseroom temperature
Fresh cracked black pepper to taste
4 - 6wooden toothpicks soaked in water for at least 10 minutes
Wash and dry the peppers, then with a small paring knife, cut the top almost all of the way around, leaving it attached but providing a large enough hole to get most of the membrane and seeds out. Carefully lift the top back and remove the membrane bits and seeds inside; discard. (If you accidentally break the top all of the way off, don't worry! We'll address that in a bit.)
In a small bowl with a fork, mix together the ricotta, herbed goat cheese, mozzarella, and Parmesan. Add the salt and pepper to taste.
Using the fork, scoop the cheese mixture inside each pepper, filling the pepper. Replace the top and secure with one or two toothpicks (or if the top broke all the way off, just fasten it back on).
Grill peppers on medium-high heat, about 375 degrees, turning occasionally with tongs. Cook for about 8 - 10 minutes, or until the peppers blister and have blackened lines on all sides, and the cheese mixture inside is piping hot.
Transfer the peppers to plates and serve.
You can make these ahead, too - refrigerate up to 24 hours. Just bring them to room temperature - some time on the counter for about 30 minutes should suffice - before grilling.