Grilled Sweet Pepper Rellenos

Grilled Sweet Pepper Rellenos Print this recipe

Yields: 4 servings
Cook time: 25 minutes Prep time: 5 minutes


  • ½ cup dried apricots diced
  • 1 ear sweet corn shucked
  • 12 mini, sweet peppers
  • 2 tablespoons basil chopped
  • 8 ounces chevre or other soft goat cheese


  1. Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
  2. Grill peppers for 7-10 minutes over a medium fire until lightly charred on all sides, place peppers in a bowl and wrap with plastic wrap, allow to cool to room temperature.
  3. Char corn on the grill over high heat until moderately charred, remove and cool, remove corn kernels from the cob.
  4. Mix the goat cheese, charred corn, apricots, and basil. Season with salt and pepper.
  5. Cut a slit in the side of each pepper and gently scrap out the seeds. Fill each pepper with the goat cheese mixture until full.
  6. Return stuffed peppers to the grill and cook over medium heat until the goat cheese is warm and soft.


  1. Recipe created by Chad Johnson of Bern’s Steak House in Tampa, Fla. on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola©.
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