Gypsy Peppers Stuffed

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Gypsy Peppers Stuffed With Manchego Cheese & Corn Over Greens
Gypsy Peppers Stuffed With Manchego Cheese & Corn Over Greens

The stuffing stays together well enough that you can place the peppers on their sides in the baking pan. Serve hot or at room temperature.
Serves 8
INGREDIENTS:
1 cup diced red onion
2 cups corn kernels
1 teaspoon chopped garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/2 cup panko breadcrumbs
1 1/2 cups grated manchego, dry Jack or a similar cheese
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
8 red Gypsy peppers
1 pound mixed baby greens
1 cup Gypsy Pepper Vinaigrette (see recipe)

INSTRUCTIONS:

Preheat the oven to 350° and oil a small baking pan or glass dish with oil.
Saute the onion, corn and garlic in the olive oil until soft. Season with salt and pepper. Let cool, then add the breadcrumbs, cheese, thyme and parsley.
Cut the tops off the peppers and remove the seeds and membranes. Fill each pepper with the corn mixture, pushing gently so the stuffing stays in place. Rub the peppers with olive oil and place in the baking pan.
Roast the peppers for 25-30 minutes, or until the peppers soften and collapse. If some stuffing oozes out, just push it back in.
Toss the greens with the vinaigrette and season to taste with salt and pepper. Portion the greens onto serving plates and top each mound with a stuffed pepper.

Gypsy Pepper Vinaigrette

This delicious vinaigrette would be great on any salad.

INGREDIENTS:

Gypsy Pepper Vinegar
1/3 cup unseasoned rice vinegar
1 red gypsy pepper, cored, seeded and cut into 1-inch pieces
1 teaspoon sugar
1/4 teaspoon kosher salt
1 teaspoon sherry (optional)
Vinaigrette
1/3 cup Gypsy Pepper Vinegar
1/2 tablespoon minced shallot
2 teaspoons water
1 teaspoon sugar
1/4 teaspoon kosher salt
Pinch of minced garlic
Pinch of chopped fresh thyme
1/2 cup extra virgin olive oil

INSTRUCTIONS:

For the vinegar: Combine the vinegar, pepper, sugar and salt in a small pot and simmer until the pepper is soft, about 5 to 8 minutes.
Puree in a blender until very smooth.
Stir in the sherry, if using.
For the vinaigrette: Combine everything but the olive oil in a bowl, then whisk in the oil. Season to taste.

Yields 1 cup vinaigrette

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