A
couple weeks ago we went to the Garlic Festival. This is always so fun.
The food is always super good. We always have to try a little of
everything..well we've never tried the garlic sprinkles on ice cream,
but I must draw the line somewhere ;) This year one of the booths had a
spicy stuffed pepper that was so yummy I HAD to try to recreate it. And I
did! I used Hungarian wax peppers which are moderately spicy. Though I
think that may be an "average" because some were only a little spicy and
some made we want to rip my tongue off. But the spice went away and I
was happy with the result! Feel free to use a less spicy pepper. It
would be good in banana peppers too. Though I have to say, I decided to
leave the seeds in to make them spicier, I won't be doing that next
time. It worked well for the ones that were only a little spicy but made
the more spicy ones a little hard to handle. But whatever pepper you
decide to use, make these, soon!
Ingredients:
8 Hungarian wax peppers, organic if you can find it, I couldn't
8 oz ricotta, organic
1/4 cup shredded parm, organic
1 cup shredded mozzarella, organic
1/2 ts ground pepper
4 cloves organic garlic, minced
1/2 ts sea salt
Preheat
the oven to 400 degrees. Mix together everything but the peppers in a
medium bowl. Cut the end off the peppers at an angle to release the
seeds and membrane, like this:
Pull gently on the stem so it lifts out the seeds. Hopefully it looks like this: (If not, just scrape the seeds out)
There are a couple ways you can get the filling in. You can use a butter knife and push it down in until it's full.
You
could also use a zip lock bag, fill with mixture, seal, and cut a
corner off , squeeze down in. Either way, it should look like this when
you're done:
Place them all in a baking dish and bake for 30 minutes at 400 degrees.
This is a recipe that I grew up with, right down to the Hungarian wax pepper!
ReplyDelete