Neutral cooking oil, for the grill
24 PEPPADEW® peppers
3 ounces smoked mozzarella or gouda cheese, cut into small cubes (See Notes)
Place a cast iron skillet directly on the grill grates, cover, and preheat on medium-high. (Alternately, heat a grill pan over the stovetop on medium-high heat.) Brush pan with cooking oil. When the skillet is piping hot, use long kitchen tongs to add the stuffed peppers to the pan. Cook the PEPPADEW® peppers, rolling and turning as needed, until the skin is charred and the cheese is melted, about 2 – 3 minutes. (If the cheese is coming out of the top, just use the tongs to gently “squeeze” it back in.) Serve warm or at room temperature. To reheat, place in a 400°F oven until warmed through.
Almost any type of cheese can be used. Mix room temperature goat cheese, Boursin, feta, or queso fresco with a tablespoon of olive oil and a pinch of salt and stuff into the PEPPADEW®.