Cowhorn Pepper Food
STUFFED BULL'S HORN PEPPERS
Make and share this Stuffed Bull's Horn Peppers recipe from Food.com.
Provided by FionaPap
Categories Peppers
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Wash the peppers. Cut off the stems and remove the seeds from inside. Do not break or tear the pepper.
- Puncture each pepper with a fork in 3-4 places. Stuff each pepper with the cheese. Avoid having any cheese sticking out of the top of your peppers.
- Broil them over the BBQ, electric grill until tender. Avoid burning the skin.
- When they are tender and the cheese is hot, place them in a deep dish and pour olive oil and balsamic vinigar over each one. Pour enough oil so that you can dip your bread into it.
- Sprinkle the garlic (optional) and sprinkle with salt. Cover and let stand for a couple of hours, swirling them around gently once in a while.
- Serve at room temperature. Can be stored in fridge for 3-4 days.
Nutrition Facts : Calories 342.9, Fat 22.7, SaturatedFat 14, Cholesterol 58.1, Sodium 879.6, Carbohydrate 17.4, Fiber 3.3, Sugar 6.9, Protein 19.5
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