 Cut a slit
partway down one side of each pepper,
starting from the cap end. Blanch the
peppers in a pot of lightly salted boiling
water for 5 minutes. Drain and let stand
long enough so that you can handle them.
Under cold running water, remove the seeds
and ribs, being careful to leave the peppers
intact. Pat dry with paper towels.
Combine all the stuffing ingredients. Stuff
into the peppers. The stuffed peppers may be
stored in the refrigerator for 1 day; let
stand at room temperature for at least 30
minutes before cooking.
Preheat the broiler.
Coat the peppers with the oil. Place about 5
inches from the heat sources of the broiler
and broil, turning once, until the skin
blisters and begins to blacken, abut 6
minutes per side. Rub off the blackened
skin. Serve immediately. |
|
Note:
Kashkaval cheese is a tangy, sheep's milk
cheese that originates in Bulgaria.
Note: Italian
frying peppers are long, pale green peppers
that are sweet and tender and have a thin
skin. Varieties include Corno di Toro,
Cubanelle, gypsy, Sweet Hungarian, Italia,
and Sweet Banana. |
