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Chevre Stuffed Pasilla Peppers | ||||||||||||||
Course : Vegetables Serves: 6 |
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Ingredients:
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Preparation / Directions:Roast and peel peppers. Carefully slit peppers open and remove the seeds. Combine garlic, green onions, sun-dried tomatoes, cilantro, basil, Chevre, Monterey Jack and thyme in a bowl. Stuff peppers with this mixture. Avoid overstuffing. Overlap the pepper seams.
Beat together egg and cream. Dip peppers into this mixture and dredge in cornmeal. Heat peanut oil in a skillet and gently saute the peppers until golden brown.
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Nutritional Information:246 Calories (kcal); 13g Total Fat; (48% calories from fat); 9g Protein; 23g Carbohydrate; 54mg Cholesterol; 152mg Sodium | ||||||||||||||