Roasted Red Peppers Stuffed With Goat Cheese and Monterey Jack

Recipe by MsPia
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the sauce:.
  • Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
  • Add garlic and cook for 1 minute.
  • Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
  • Season to taste with salt and pepper.
  • Keep sauce warm over very low heat.
  • For the roasted peppers:.
  • Preheat your broiler.
  • Place the whole peppers on a baking sheet covered with foil.
  • Place them under the broiler, about 6 to 10 inches from the heat source.
  • Turn the peppers frequently until the skin begins to blacken.
  • Remove 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.
  • When cool, wash off the blackened skin.
  • Cut the tops off.
  • Finishig Touch:.
  • Mix cheeses together in a bowl.
  • Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
  • Put eggs into a shallow dish and season to taste with salt and pepper.
  • Put flour and breadcrumbs into 2 separate dishes.
  • Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
  • Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
  • Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
  • Drain on paper towels.
  • Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.
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