Yesterday Teresa and I stopped by a farmer’s market and picked up, among other things, a handful of long, sweet peppers. I had a big hunk of goat cheese and a half-tub of cream cheese kicking around the fridge, so I knew just what to do.
I love roasting peppers this simple way. The browned cheese filling, herbs and roasted pepper are a simple and wonderful combination.
Stuffed Farmer’s Market Sweet Peppers
I used tapered sweet peppers from the farmer’s market for this delicious roasted dish. Using good, fresh produce is the key to getting great flavor from the peppers. Jalapenos (especially larger, more mild Mucho Nacho) are a spicy alternative.
- 6-8 sweet peppers about 5″ long
- 8 tablespoons Goat cheese
- 8 tablespoons Cream cheese
- Salt and Pepper
- 1/2 tsp dried parsley
- 1/2 tsp tarragon
- 1/2 tsp oregano
- Extra virgin olive oil
- Heat oven to 450 degrees f.
- Mix together in a bowl the cheeses and herbs. Season with a pinch of salt and pepper.
- Cut a triangle out of each pepper by first cutting halfway into the pepper near the wide end and then making two cuts toward the tapered end to make a “flap” through which the seeds are removed and cheese mixture is stuffed into the pepper. Push a toothpick through the flap, cheese and other wise of the pepper to hold the whole thing together. (The heat of the oven will make the cheese runny and you will end up with a “surfing” piece of pepper if it’s not held in place.)
- Place stuffed peppers on a baking sheet and drizzle with extra virgin olive oil. Season with a dusting of salt and pepper. Place in the hot oven and cook until peppers are noticeably darkened and cheese is browned in places. Near the end, give a splash of fresh extra virgin olive oil. Plate and serve.
The farmers’ market held some other treasures. I overdosed on the peaches, buying several fresh specimens (the last of the summer) and some peach sorbet that was out of this world.
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