"Miniature peppers taste sweeter and fruitier than a bell pepper, and they take beautifully to the magic of a hot grill. These are stuffed with a flavorful, simple mixture of lump crabmeat, Fontina cheese, bread crumbs, lemon zest and parsley."
1 cup Fontina cheese, about 4 ounces, finely grated
½ cup Pecorino Romano cheese, about 2 ounces, finely grated
½ cup sour cream
2 tablespoons fresh parsley, chopped
½ cup panko bread crumbs
½ pound cooked jumbo lump crabmeat
½ teaspoon fine sea salt
2 cloves garlic
16 mini sweet peppers
For the crab filling:
Combine the grated cheeses, sour cream, parsley, panko, crabmeat and salt in a bowl. Crush the garlic and finely grate the zest of 1 lemon into the bowl. Stir to combine.
For the peppers:
Cut out the end of each pepper with a paring knife and discard the stem. Use the handle of a small teaspoon to remove the ribs inside each pepper, taking care not to damage the fruit. Use your fingers to gently fill each pepper with crab filling.
Heat the grill to a medium-hot fire. We recommend a charcoal fire for extra flavor.
Cut the remaining lemon in half and grill it cut-side down on the grate. Grill the stuffed peppers over the fire, turning occasionally until the filling is heated through and the peppers are nicely marked, about 8 minutes.
Serve hot with the grilled lemon pieces for guests to squeeze for a bright citrus finish.