Stuffed Cubanelle Peppers

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cubanelles-transRecipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
4–6 cubanelle peppers, tops removed, seeded, and white pith removed
4 ounces goat cheese or ricotta cheese
½ cup creme fraíche or cream cheese
¼ cup grated Parmesan or Romano cheese
1 large egg
Zest of one lemon
1 tablespoon oil
Salt and pepper to taste

PREPARATION

  • Preheat oven to 350°F.
  • In a medium bowl, mix together cheeses with egg, lemon zest, salt, and pepper until fluffy.
  • Line a baking sheet with foil. Rub the outside skins of the peppers with oil and fill them with cheese mixture.
  • Place peppers on baking sheet and cook for 35–45 minutes or until peppers are tender and cheese is a little browned.
  • Serve with rice, beans, and your favorite salsa or tomato sauce to make a hearty main dish.

Serves 4–6 as a starter; 2–3 as an entrée. Prep time, 10 minutes; cook time, 35–45 minutes.

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