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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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.