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Jewish Recipes --> Recipes --> Vegetable Dishes --> Pepper

Balkan Cheese Stuffed Peppers (Pipiritzas con Queso)
Source: Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World Book Review by Norene Gilletz
Recipe Ingredients:

8 large Italian frying peppers

Stuffing:

  • 1 1/4 cups (6 ounces) crumbled feta cheese
  • 1 cup (8ounces) farmer cheese or 1/2 cup (4 ounces) farmer cheese and 1/2 cup (2 ounces) shredded kashkaval cheese
  • 1 large egg, lightly beaten
  • 1 tablespoon fresh lemon juice
  • Pinch of dried oregano or marjoram (optional)

About 2 tablespoons olive oil or vegetable oil for coating

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.

Main Dishes -- Shavuot  -- Pepper -- Olive Trees and Honey

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.

Balkans is the historic and geographic name used to describe a region of southeastern Europe.
Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods