In a stunning display of oneupmanship, I’ve taken Tam’s jalapeno/feta cheese notion and kicked it the hell up a notch….
Half and gut the peppers, coat the halves in bread crumbs, stuff with sundried tomatoes, and top with feta cheese. Bake until golden/bubbly and serve with fresh lime-spritzed avocado slices.
Oh, and please remind me to never touch anything/anyone for the next five to seven days. (Sorry MLG!)
)
OK, gonna have to try this one.
Potty Mouth
May 7th, 2009
Uhhhmmm, latex (or latex substitute) gloves solves the touching things problem.
What about using habaneros as the base pepper? devein and deseed them and they should be pleasantly fruity under the cheese, though I would probably use a ricotta or even mozzarella…
Gregg
May 7th, 2009
@Gregg:
Yeah, I like peppers but I’m not quite insane.
Liberty Girl
May 7th, 2009
So, MLG’s jalepeno is a bit sensitive?
Joan of Argghh!
May 7th, 2009
Try freezing the feta cheese before inserting into the the pepper. When it bakes up, it won’t be as runny or possibly get burned.
OrangeNeckInNY
May 8th, 2009
Bwahahahah!!!
Tell Mr. LG to never, ever, cut Habaneros, and then do his business. Not good for the Johnson. I speak from experience.
Sam
May 8th, 2009
Had something like this a couple weeks ago – wrapped in bacon! mmmmmmmm
Jason
May 10th, 2009
I am SO going to try this.
Tam
May 11th, 2009