You will not regret on a cold Winter night having spent the time the previous October making these stuffed sweet peppers. I personally like to take one out on a Friday night and eat as an appetizer so I can wait for my late dinner when my wife comes home.
Donz’t cook them completely if you want to freeze them. They will continue to cook when your will warm them up.
Ingredients:
- 8 red banana peppers
- 10 medium potatoes
- 2 garlic cloves, finely chopped
- 300 ml chopped fresh basil
- 1 egg yolk
- 25 ml melted butter
- 50 ml olive oil
- Salt and pepper to taste
- 75 gr grated parmesan cheese
- Mozzarella
Method:
- Peel and cook the potatoes in salted boiling water
- Slice the pepper lengthwise, making sure to keep the tip
- Carefully remove the seeds and wash the inside of the peppers
- Blanch the pepper in boiling water for about 4 to 5 minutes, until they become tender
- Cool off the pepper in cold water then dry them
- Drain the potatoes, then
- Mash the potatoes using a potato masher so they are still lumpy
- Mix garlic, basil, egg yolk butter and oil with the potatoes. Add more oil/butter, if required
- Add salt and pepper
- Add parmesan cheese
- Lightly salt the inside of the red peppers and stuff with the potato mixture, using your fingers
- Add some Mozzarella on top and put them on a cookie sheet
- Bake at 4000F for about 30 minutes.
