Cheesy Stuffed Peppers… version 2.1

6 07 2010

Peppers are in season, and I love stuffing them… essentially i see them as a non-carb vehicle of other yumminess.

This is a a recipe I make every two weeks, and have deemed them as “lunch” foods. So a batch will be a couple of days lunch for Ken and I. The peppers you use are the smaller banana peppers, or cubanelle . This is a recipe from the wonderful Eggface ! i LOVE you eggface !

While Ken groans at the sight of peppers, because frankly, I am a bit pepper obsessed, he happily munches on these if I put anchovies in them.. weird, but true.


Shelley’s Stuffed Cheese Peppers

12-14 (approx. 1/2 lb) Baby Peppers, halved
sprinkle of Kosher Salt
1 Yellow Onion, diced
2 slices Capicola (Coppa) Ham or Prosciutto, diced (i use whatever is going in my fridge)
5 oz. Herb Goat Cheese (Chevre) OR I have been known to use ricotta in this recipe @!
1/4 cup Italian Blend Cheese, shredded (Mozzarella, Parmesan, Fontina Blend) (again.. whatever you have in your fridge)
1 Tablespoon Parmesan, grated
optional ** one anchovy filet

Half baby peppers and remove seeds. Wash & dry thoroughly. Place in a Pyrex casserole dish that has been sprayed with a non-stick spray. Sprinkle with Kosher salt. Bake at 350 for 10 minutes.

Saute onion till golden. Add ham. Cook 1 minute more. Set aside to cool. Mix cooled mixture with remaining ingredients (except Parmesan) till well combined. Spoon mixture into a quart sized Ziploc bag. Seal baggie and snip off one corner to form a piping bag. Pipe cheese mixture into par-cooked mini peppers. Sprinkle with Parmesan. Return to 350 oven for 30-35 minutes more or until cheese is slightly golden.

note the saucy anchovy in the heart of the cheesy mixture.. bake and serve. These are equally delicious cold, or they reheat and get gooey again. While one WOULD think all that cheese is calorically dense, i assure it is a-okay.
The nutrition for this dish is as follows: 105 calories per pepper, 3.2 grams sugar, and 9.5 grams of protein
Ken usually eats 3 peppers with a side salad, i eat 2 peppers.
enjoy !

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