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Mini Sweet Peppers Stuffed w/Cheese
Cummulative Rating
N/A
Servings
Makes 8 servings.
Difficulty
Medium |
Ingredients
8 mini sweet peppers (red, yellow or orange)
1/4 lpound Monterey Jack cheese, cut into 1/4-inch cubes
2 Tablespoons cilantro, chopped
1 teaspoon olive oil
6 medium tomatoes, halved
1 medium onion, quartered
2 large garlic cloves, unpeeled
1 Tablespoon olive oil
2 Tablespoons fresh basil, chopped
1 Tablespoon fresh cilantro, chopped
1 large mango, peeled, pitted and cut into 1/4 inch cubes
Salt and freshly ground black pepper |
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Directions
Using a small paring knife, core peppers removing stems and seeds, being careful to leave peppers whole.
Roast peppers under a broiler until lightly blackened all over. This can be done under broiler or directly over a gas flame. Set aside to let cool.
In a medium bowl, mix together cubed Jack cheese and 2 tablespoons cilantro. Stuff this mixture tightly into each roasted pepper.
Take a stuffed pepper and hold it upright. Take a toothpick and insert into bottom of pepper. Take another toothpick and insert it into the pepper perpendicular to the other toothpick. The toothpicks should form an "x" on the bottom of the pepper and you should now have a little stand for the pepper. Repeat this process with remaining peppers. Stand peppers in a 8x8 square baking pan.
Preheat broiler. Line a baking sheet with aluminum foil. Broil tomatoes, onion and garlic 2-3 inches from heat element, turning frequently, until lightly charred on all sides, about 5 minutes for garlic, 12-15 minutes for onion and tomatoes. Peel garlic.
Place garlic, onion and tomatoes in a food processor and blend until smooth. Force through a large sieve into a bowl, discarding solids.
Preheat oven to 350°F.
Heat 2 tablespoons olive oil in a 4 quart saucepan over medium-high heat. Stir about 1/2 cup of tomato mixture into pan (this reduces spattering) and when bubbling vigorously add remaining sauce, basil and cilantro. Cook sauce, stirring occasionally, until thickened, about 10 minutes.
Add mangoes to sauce and simmer gently, uncovered, stirring occasionally, until sauce is thickened and fruit is tender but still intact. Adjust seasonings to taste with salt and freshly ground black pepper.
Pour sauce over peppers and bake, covered with foil, for 20-30 minutes or until cheese is melted and bubbling. |
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Tips
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This dish can be prepared up to 4 hours ahead (up to the point of baking). Cool, uncovered, then chill, covered. Bring to room temperature before baking. |
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