STUFFED GYPSY PEPPERS
Make and share this Stuffed Gypsy Peppers recipe from Food.com.
Provided by Trnquilit
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Rub the peppers with olive oil, 1/2 t salt & 1/4 t pepper; place the peppers on a baking sheet & roast for 15-20 min until the skin is blistered. Remove from the oven & let cool; peel the peppers, being careful to remove the skin around the stems, leaving the stems in place. Make a lengthwise slit into each pepper & remove the seeds; sprinkle with more salt & pepper.
- Decrease the oven to 375 degrees F.
- Oil a baking sheet.
- For the filling: combine all the ingredients in a medium bowl & mix well; gently spoon 1/4 c of the filling into each pepper. Place the peppers, seam side down, on the prepared pan; bake for 25-30 min until the peppers are puffed & the filling is set.
- Serve warm.
GYPSY PEPPERS STUFFED WITH FROMAGE BLANC
This wonderful cheese-stuffed pepper recipe is easy to make. We love Gypsy peppers (also called bull's horn peppers) but any frying pepper will work.
Provided by Brett Moore
Categories Appetizer
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 F.
- Rub the peppers with olive oil, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper.
- Place the peppers on a baking sheet and roast for 15 to 20 minutes, until the skin is blistered and the flesh is soft. Remove from the oven and let cool to the touch.
- Peel the peppers, being careful to remove the skin around the stems, leaving the stems in place.
- Make a lengthwise slit into each pepper and remove the seeds.
- Sprinkle the peppers with more salt and pepper.
- Decrease the oven temperature to 375 F. Oil a baking sheet.
- For the filling: Combine all the ingredients in a medium bowl and mix well.
- Gently spoon 1/4 cup of the filling into each pepper. Place the peppers, seam side down, on the prepared pan.
- Bake for 25 to 30 minutes, until the peppers are puffed and the filling is set.
- Serve warm. Reprinted with permission from Organic Marin: Recipes from Land to Table (Andrews McMeel 2008). (Buy from Amazon )
Nutrition Facts : Calories 297 kcal, Carbohydrate 5 g, Cholesterol 264 mg, Fiber 0 g, Protein 19 g, SaturatedFat 9 g, Sodium 755 mg, Fat 22 g, ServingSize 4 Peppers (4 Servings), UnsaturatedFat 12 g
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