Stuffed Bull's Horn Peppers
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 10 large bull horn sweet peppers
- 2 lbs firm cheese, cut into thick slices (must not melt, cut shorter than the pepper length)
- olive oil
- white balsamic vinegar
- grated garlic (optional)
- salt
directions
- Wash the peppers. Cut off the stems and remove the seeds from inside. Do not break or tear the pepper.
- Puncture each pepper with a fork in 3-4 places. Stuff each pepper with the cheese. Avoid having any cheese sticking out of the top of your peppers.
- Broil them over the BBQ, electric grill until tender. Avoid burning the skin.
- When they are tender and the cheese is hot, place them in a deep dish and pour olive oil and balsamic vinigar over each one. Pour enough oil so that you can dip your bread into it.
- Sprinkle the garlic (optional) and sprinkle with salt. Cover and let stand for a couple of hours, swirling them around gently once in a while.
- Serve at room temperature. Can be stored in fridge for 3-4 days.
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RECIPE SUBMITTED BY
Born and raised in California. Moved to Greece many years ago and married a wonderful Greek. We have no children but our little family is content and complete with our lovely 4 year old Griffon, Bobbie.
I love to cook when I have the time, travel, read, and mess around with photography and Photoshop.