garlic mozzarella stuffed anaheim peppers made with Beehive Cheese

Like they say on the website, “When you take a bite of Beehive Cheese, it melts like butter in your mouth” – and they aren’t kidding. We picked up two lovely varieties of the Beehive Cheese Co. cheeses: The Promontory cheese, which is the base of most of their cheeses I was told, and the Aged Swiss. The Beehive Cheese Company has been around for about five years and just keeps winning awards for their fine, fine cheese. The company describes the Promontory cheese by saying, “ This Irish style cheese is: buttery, full-bodied and lively with snappy, citrus-like and fruity notes. Warms on your tongue and leaves a subtle sharp note in your mouth.” It’s won several awards including: 1st Place – Aged Cheddar – Idaho Milk Producers Association Annual Competition 2008 and 2009  in Sun Valley, ID. I promise if you are in Utah and looking for a local winner, this is the cheese company for you. Even out of Utah you should take a look at the website and learn more about them.

So we are celebrating – and in summer for our family that means a good old fashioned grilling. For our anniversary dinner (19 years and counting) we are doing a bbq of all natural pork baby back ribs and grilled garlic mozzarella stuffed anaheim peppers. We say mozzarella but it’s actually a trifecta of cheeses – the two Beehive cheeses and a nice organic mozzarella. We mix about 1/3 cup of each shredded cheese together and then mix in a couple cloves of minced garlic. We stuff the mixture into the shelled out peppers (wear gloves when you do this unless you want to burn yourself or worse blind yourself). My husband says that “If I could figure out how to make these garlic mozzarella stuffed anaheim peppers look prettier I think I might have a shot at the next Top Chef TV show”. He believes no one wins Top Chef with manly old meaty dishes. I do happen to remember a lovely pig challenge so I think he’s wrong. He needs to watch more Top Chef.

These peppers go on the grill/smoker for the last hour of cooking. It’s a lower temp with the smoker (no added chips because frankly I don’t like them) and so it’s a slow grill. The fun thing about peppers is you either get a nice mellow pepper or you want to go join the circus as a fire breather, but you never know which you have until you bite into it.

So next time you are standing at the farmer’s market and spot some lovely peppers, keep this recipe in mind. I saw them yesterday and knew exactly what I wanted them to be when they grew up.


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