Sunday, May 13, 2007
I made delicious stuffed cubanelle peppers last week. I used to make this recipe with poblano peppers, but their heat is too unpredictable. I have had 3 people at the table telling me they are delicious, and one person crying and gulping water. The cubanelles had a wonderful, sweet flavor, more complex than bell peppers and no unpredictable scalding of anyone's tongue.
I roast, peel, and bread the peppers. It may seem high maintenance, but only the breading is really messy and hands on. I also roasted some garlic and tomato to put inside, and chopped up some delicious Italian mild sausage. I added some ricotta cheese, since I was using Italian sausage. Usually I do a more Mexican style filling. These were a huge hit.