These baked red peppers are filled with a creamy cheese and herb mixture. Easy to make and full of flavor, they go great with grilled meat or as a light meal on their own.
Ingredients (Serves 4):
- 2 cups fresh cow’s cheese (such as farmer’s cheese or ricotta)
- 3.5 oz Gorgonzola, cut into small cubes
- 4 large red bell peppers
- 1 egg
- 1/2 cup sour cream
- 1 tablespoon chopped fresh herbs (such as dill, parsley, chives, basil, thyme, and one large celery leaf)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon sweet paprika
- Juice of 1 lime
Instructions:
- Bring a large pot of lightly salted water to a boil. Add the whole peppers and cook for about 5 minutes. Drain and immediately rinse with cold water to stop the cooking. Cut peppers lengthwise and remove seeds and veins.
- In a bowl, use a mixer or fork to combine the cow’s cheese with the egg, diced Gorgonzola, and chopped herbs until creamy.
- Stuff the pepper halves with the cheese mixture and place them in a lightly oiled baking dish. Spoon sour cream over the top of each stuffed pepper.
- Bake in a preheated oven at 400°F (200°C) for 20 minutes. In the last 3 minutes of baking, drizzle with lime juice.
Serving Suggestions:
Serve warm alongside grilled meats, or as part of a cold appetizer spread.
Tip:
For a twist, use smaller whole peppers and fill them entirely before baking.
