Cheese-stuffed Peppers

Pipirizas con Queso

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

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