Cheese-stuffed Peppers

Pipirizas con Queso

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Green peppers are grilled over a flame, peeled, carefully seeded, stuffed, and then fried until golden crisp on the outside, while the cheese within is meltingly creamy. Don’t worry if the peppers should tear a bit, however; the flour-and-egg coating acts as a seal. Pepper size and the amount of filling needed to stuff each pepper are the only variables, so make enough filling. If you have some filling left over, spread it on bread and toast it, or use it in a gratin like the almodrote. These peppers could be served with a light tomato sauce if you like, although it is not traditional.

Ingredients

  • 8 large green bell peppers, or 16 smaller green peppers or poblano chiles
  • 4 eggs
  • 1 ½ cups crumbled feta cheese
  • 1 ½ cups farmer cheese, ricotta cheese, or fromage blanc
  • ¾ cup grated kashkaval or gruyere cheese
  • 2 to 3 tablespoons chopped fresh flat-leaf parsley
  • all-purpose flour
  • salt and freshly ground black pepper
  • vegetable oil for frying
  • tomato sauce, heated (optional; see eggplant rolls with tomato sauce)

Method

Place the peppers over an open flame on a gas stove or in a broiler until they are charred almost black on all sides and are softened. Slip the peppers into a plastic bag or covered container and let steam for 15 minutes, then scrape off the charred peel with a knife. Do not peel under running water, or you will lose much of the roasted flavor. Carefully cut a slit in the side of each pepper and scoop out the seeds.

In a bowl, lightly beat 2 of the eggs. Add the cheeses and parsley and mix well. Stuff the peppers with the mixture. Spread the flour on a plate and season it with salt and pepper. In a shallow bowl, lightly beat the remaining 2 eggs.

Pour the vegetable oil to a depth of about ½ inch into a large sauté pan and place over medium-high heat. Dip the peppers in flour, then in the beaten eggs. Add to the hot oil, in batches, and fry, turning once to crisp and color on all sides, until golden brown, about 5 minutes. Using a slotted spatula, transfer the peppers to a platter. Serve hot. If desired, pass the tomato sauce at the table.