Serves – 4 Total Time – 45 minutes
This recipe is easy to make, delicious and looks fantastic. The chimichurri adds a fresh, bright element that really elevates the dish.
Tip – De-seed the jalapeño for a milder sauce, or leave them in if you prefer some heat.
For the Peppers:
- Maple Grilling Planks
- 4 Anaheim Peppers
- 8 oz. Cotija Cheese, crumbled
- ¾ cup Panko Breadcrumbs
- 4 Tbsp. Green Onion, thinly sliced
- 2 Tbsp. Yellow Bell Pepper, finely diced
- 1 Lime, zested (save the juice for the sauce)
- 2 Tbsp. Garlic, minced
For the Chimichurri:
- 1 cup fresh Cilantro
- 1 cup fresh Parsley
- 1 Lime, juiced (save the zest for the peppers)
- 1 small Garlic Clove
- 1 Jalapeño
- ¾ cup Olive Oil
- Pinch Salt
- Preheat the grill to 425°F and soak the planks in hot water for at least 15 minutes.
- Cut the peppers in half lengthwise, and remove the pith and seeds.
- In a mixing bowl, combine the cheese, breadcrumbs, green onion, bell pepper, lime zest, and garlic.
- Spoon an equal amount of filling into each pepper half and set them on the planks.
- Place the planks on the grill and close the lid.
- Cook for 15 minutes or until the breadcrumbs look toasted and the peppers have softened a little.
- While the peppers cook prepare the sauce: place all ingredients except the olive oil in a food processor and pulse to chop.
- Slowly add the oil until a thick sauce has formed.
- Remove the peppers from the grill, drizzle with plenty of chimichurri or serve alongside as a dip.