Fontina cheese is considered one of the most versatile cheeses in the world — it's a great choice for both snacking and cooking. The mild cheese melts beautifully in these colorful mini-stuffed peppers, which could be served as a unique appetizer with friends or side dish.
- Heat oven to 375°F. Line a 15 x 10-inch baking sheet with aluminum foil; set aside.
- Cut bell peppers in half lengthwise; remove seeds and membranes. Combine rice, corn, black beans, cilantro, lime juice, chili powder and cumin in a medium bowl. Add 3/4 cup fontina; toss gently. Season with salt and pepper to taste. Spoon filling into bell peppers.
- Place on prepared baking sheet. Sprinkle each with remaining fontina. Bake for 12-15 minutes or until filling is heated through. Serve immediately.
Any brand of Wisconsin fontina can be used.
Fontina is made in the tradition of Fontina from Italy, but it does not have a washed rind. It has a lactic, tangy, creamy flavor and melts beautifully.