|BBQ Grilled Yellow Hot Peppers with Prosciutto & Cream Cheese|
Prepare the grill as usual. (For tips of charcoal grilling you can visit our post on the topic.)
Cut off the top of the pepper. Set the tops aside. With a knife you want to gently remove all the seeds from inside the pepper. Try to get as many as possible. The seeds are very hot, and while one or two left inside will add kick, in any quantity they will make the dish basically impossible to eat, even for spicy food fanatics such as myself.
Until you are used to the "seeding" I strongly recommend wearing kitchen gloves while doing this. Touching the seeds with bare skin is very unpleasant and it leaves oils that, if you then touch your eyes or other body parts, will cause a truly awful burning sensation that one need only experience once to not make the same mistake again.
Put the top back on. If it will not stay on you can secure it with a toothpick.
This nice summer treat can be served with just about any main or as an appetizer. As a vegetarian option, simply do not use the prosciutto. In this case I recommend using a cream cheese with chives, or adding some chives or sliced green onion yourself.
For some other BBQ related posts see: Argentinian Chimichurri grilling sauce, Beer Can Chicken with "French Fried" Asparagus on the BBQ! or A beginner's guide to charcoal grilling a steak...with Schwartz's Montreal Steak Spice & Grilled Salami