Roasted Red Peppers Stuffed With Goat Cheese and Monterey Jack

Submitted by MsPia

"This recipe is adapted from a Cactus recipe published in Saveur Magazine. I have to admit...I had a great idea. =)"

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 6

ingredients

• 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

• 6 roasted red peppers
• 1 1⁄4 cups vegetable oil
• salt and pepper
• 2 cups monterey jack cheese, grated
• 5 ounces fresh goat cheese, crumbled
• 3 eggs, beaten
• 2 cups flour
• 4 cups panko breadcrumbs, bread crumbs (or any other bread crumbs)
• 2 tablespoons cilantro, chopped

directions

1. For the sauce:.
2. Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
5. Season to taste with salt and pepper.
6. Keep sauce warm over very low heat.
7. For the roasted peppers:.
8. Preheat your broiler.
9. Place the whole peppers on a baking sheet covered with foil.
10. Place them under the broiler, about 6 to 10 inches from the heat source.
11. Turn the peppers frequently until the skin begins to blacken.
12. 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.
13. When cool, wash off the blackened skin.
14. Cut the tops off.
15. Finishig Touch:.
16. Mix cheeses together in a bowl.
17. Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
18. Put eggs into a shallow dish and season to taste with salt and pepper.
19. Put flour and breadcrumbs into 2 separate dishes.
20. Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
21. Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
22. Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
23. Drain on paper towels.
24. Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.

Reviews

[Sharon123]

Ooh, this was so good! I ended up using yellow peppers, halved the recipe, used regular tomatoes, chopped up and veggie stock. I roasted the peppers the day before to cut down on prep time. Thank you so much for posting this! I wish my camera were working so I could have taken a photo!