RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman Peppers Stuffed with Cream Cheese - dairy
Another interesting recipe for the Nine Days, or Shavuot. I like it, especially on a hot summer day. Since it's served at room temperature (welllll, you can serve warm, but I like it better cool), it can be prepared on Friday afternoon for a Shabbat lunch. The inspiration for this originally comes from Raymond Sokolov's _The Jewish-American Kitchen_, but I've fussed with it enough for it to be a St Mary Mead original! CHEESE-STUFFED PEPPERS 6 green bell peppers 1-1/2 pound pot cheese, farmer's cheese, or ricotta 1 cup finely chopped scallions, including green tops 1 zucchini, finely chopped 2 cloves garlic, minced. 3 eggs 1/2 tsp. each, ground thyme and basil Salt Freshly ground pepper -- LOTS. Preheat the oven to 350 F. Carefully remove the ribs and seeds without puncturing the peppers. (another way I've done this is quarter the peppers and use the stuffed pepper slices as a buffet or kid-sized item.) Combine the remaining ingredients in a bowl and use this mixture to stuff the peppers. Stand the peppers upright in a 3-inch deep souffle dish or other ovenproof ramekin that will hold them snugly. Pour about 1/2-inch of water into the dish and bake for 30 minutes (of course, if doing pepper quarters use less water. The idea is to prevent the peppers from scorching). Serve at room temperature. B/
