This recipe is adapted from a Cactus recipe published in Saveur Magazine. I have to admit...I had a great idea. =)
My Private Note
Units: US | Metric
For the sauce
- 2 tablespoons vegetable oil
- 1 small white onion, peeled and chopped
- 7 garlic cloves, peeled and minced
- 10 ripe plum tomatoes, peeled, seeded and chopped
- 1 cup chicken stock
- 2 canned chipotle chiles in adobo, chopped
- 1 teaspoon dried oregano
- salt & freshly ground black pepper
For the Peppers
- 1For the sauce:.
- 2Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
- 3Add garlic and cook for 1 minute.
- 4Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
- 5Season to taste with salt and pepper.
- 6Keep sauce warm over very low heat.
- 7For the roasted peppers:.
- 8Preheat your broiler.
- 9Place the whole peppers on a baking sheet covered with foil.
- 10Place them under the broiler, about 6 to 10 inches from the heat source.
- 11Turn the peppers frequently until the skin begins to blacken.
- 12Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
- 13When cool, wash off the blackened skin.
- 14Cut the tops off.
- 15Finishig Touch:.
- 16Mix cheeses together in a bowl.
- 17Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
- 18Put eggs into a shallow dish and season to taste with salt and pepper.
- 19Put flour and breadcrumbs into 2 separate dishes.
- 20Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
- 21Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
- 22Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
- 23Drain on paper towels.
- 24Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.
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Nutritional Facts for Roasted Red Peppers Stuffed With Goat Cheese and Monterey Jack
Serving Size: 1 (408 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1184.5
- Calories from Fat 682
- Total Fat 75.8 g
- Saturated Fat 20.4 g
- Cholesterol 159.1 mg
- Sodium 949.9 mg
- Total Carbohydrate 92.5 g
- Dietary Fiber 5.9 g
- Sugars 9.4 g
- Protein 33.6 g
The following items or measurements are not included:
chipotle chiles in adobo
roasted red peppers