Cheese-Stuffed Peppers
- Vegetable recipes
- Vegetarian
Ingredients
- 4 Cubanelle, green poblano or bell peppers
- 1-1/4 cups (300 mL) shredded extra-old Cheddar cheese
- 1 cup (250 mL) ricotta cheese, drained
- 1/3 cup (75 mL) crème fraîche or sour cream, or 1/4 cup/60 mL whipping cream
- 2 egg yolks
- Pinch each nutmeg and salt
- 2 tbsp (30 mL) olive oil
- 1 small onion, minced
- 2 cloves garlic, pressed or minced
- 3/4 tsp (4 mL) ground cumin
- 1/4 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) black pepper
- Pinch lb ground cloves
- 1-1/2 cups (375 mL) puréed peeled seeded tomatoes or canned ground tomatoes
- 3/4 tsp (4 mL) dried oregano
- 1/2 tsp (2 mL) salt
- Pinch granulated sugar
- 1/2 cup (125 mL) vegetable or chicken stock
Preparation
Char whole peppers, on grill or under broiler, until skin is blackened; place in bowl, cover and let cool. Leaving stem intact, peel; slit side and scoop out seeds.
In bowl, thoroughly mix Cheddar and ricotta cheeses, crème fraîche, egg yolks, nutmeg and salt. Set aside.
In saucepan, heat oil over medium heat; fry onion and garlic until onion is softened, 4 to 5 minutes. Add cumin, cinnamon, pepper and cloves; fry, stirring, for 1 minute. Add tomatoes, oregano, salt and sugar, bring to boil. Reduce heat to low and simmer, covered, until thickened, about 10 minutes. Stir in stock; scrape into baking dish large enough to loosely accommodate peppers. Dividing cheese mixture evenly, stuff peppers; lay, slit side down, in dish.
Bake in 400F/200C oven until hot and bubbly and peppers are tender, 20 to 25 minutes.
Makes 4 servings.
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