Stuffed Gypsy Peppers

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 bell peppers (gypsy or lipstick peppers)
• 2 tablespoons olive oil
• 1/2 teaspoon salt (additional for sprinkling)
• 1/4 teaspoon fresh ground pepper (additional for sprinkling)
• 1 1/2 cups fromage blanc (or ricotta or goat cheese)
• 1 large egg
• 1 tablespoon fresh flat-leaf parsley, minced
• 1 tablespoon fresh tarragon, minced
• 1 tablespoon fresh chives, minced
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 preheat oven to 400 degrees f.
• 2 rub the peppers with olive oil, 1/2 t salt & 1/4 t pepper; place the peppers on a baking sheet & roast for 15-20 min until the skin is blistered. remove from the oven & let cool; peel the peppers, being careful to remove the skin around the stems, leaving the stems in place. make a lengthwise slit into each pepper & remove the seeds; sprinkle with more salt & pepper.
• 3 decrease the oven to 375 degrees f.
• 4 oil a baking sheet.
• 5 for the filling: combine all the ingredients in a medium bowl & mix well; gently spoon 1/4 c of the filling into each pepper. place the peppers, seam side down, on the prepared pan; bake for 25-30 min until the peppers are puffed & the filling is set.
• 6 serve warm.