Roasted Cheese & Tomato Stuffed Mini Pepper Appetizer with Parsley Cilantro Pistou

Serves 4


Ingredients:

10-12 mini bell peppers, washed and halved with sinews and seeds removed
1 C finely grated English Cheddar cheese or other sharp cheese
¼ C + 3 T Mayonnaise divided (just enough to make it a moist paste with the cheese)
¼ T chili powder
¼ t ground cumin
½ regular can of diced tomatoes, drained well. Or ¾ C fresh tomatoes with seeds removed and diced
1/2 C + loose bunch of cilantro. Cut another 3 T chopped fresh cilantro
1/2 C loose bunch of flat leaf parsley
3T+ or – light oil plus more for rubbing on peppers
1 large clove of garlic or 2 small. About 1 t chopped
1 generous T of lemon zest
Sprinkling of red chili flakes
Sea salt and fresh cracked black pepper to taste


Method:

  • Preheat oven to 400 degrees F.
  • Using a mini food chopped, stuff it with the loose parsley, and cilantro, the lemon zest, and drizzle in about 3 T oil, about 1 t salt and ½ t pepper, and the garlic. Pulse or chop until finely chopped. Add the mayonnaise. Pulse again until you get a wet slurry. Set aside.
  • Rub washed peppers with a little oil and make sure it covers inside and out of the peppers. Place evenly on a baking sheet covered in foil. Add the grated cheese, cumin, and chili pepper. Add mayonnaise just until a moist paste. Divide the cheese mixture evenly among the pepper halves, pushing it inside to fit flush with the top of the pepper. Top with two or three of the diced tomatoes. Sprinkle with the extra cilantro, a generous dusting of sea salt and black pepper. Add chili flakes to your liking of heat. Bake for 10-12 minutes. Remove, drizzle the pistou over and serve.



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