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Peppers with Two Cheeses and Vegetable Confetti

peppers-with-two-cheeses-and-vegetable-confetti

Peppers with Two Cheeses and Vegetable Confetti

Ready in 45 minutes
Serves : 4

Ingredients :

4 large Chile Peppers; Poblano, bell, anaheim, or jalapeno
1 teaspoon olive oil
2 cloves Garlic; crushed
1/4 cup Green onion; diced
1/2 cup Whole corn; frozen is fine
1/2 cup Peas; frozen is fine
1/4 cup Carrot; shredded fine
1/4 cup Broccoli Slaw; shredded fine
4 ounces Neufchatel Cheese; at room temp
2 ounces Cheddar cheese; shredded fine
1/4 cup Cilantro; Chopped
1/8 teaspoon Kosher Salt; to taste
1/4 teaspoon Black pepper; coarse ground

Preparation :

You need to pick peppers that are large enough to hold some filling. I chose Anaheims.

Briefly roast the peppers over an open flame (or under the broiler) to blister the skin.

Rub off the skin and remove the seeds from each pepper through a slit down the side.

With smaller peppers it may be easier to remove the top and remove the seeds & veins with an apple corer.Set aside.

Heat the olive oil in a large pan and saute the vegetables enough to soften them (but not so much that they lose color).

About 4 – 5 minutes should work.

Then add the cheeses and mix thoroughly.

Season to taste with salt and pepper.

Preheat oven to 350

Using a spoon (or a plastic bag with a corner snipped) fill each pepper about 90% full.

Place them on a baking sheet.

Bake for about 15 minutes until the cheese is bubbly.

Serve hot.

NOTES:

Your choice of peppers controls the number of peppers you need.

Larger peppers hold more filling so you need fewer.

Large jalapeno or caribe peppers hold a lot less so you’ll need more of them.

Smaller peppers can be filled from the top, capped with a bacon strip, and roasted vertically in a wire rack.

The choice of vegetables is limited only by your imagination and availability.

Go for a mix of colors and flavors.

by Pete Romfh   pete-romfh

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About Mohammad Daeizadeh

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