Brussels Sprouts Stew with Ramiro Peppers
Main Dishes | Author's cuisine
⏳ Time
25 minutes
🥕 Ingredients
9
🍽️ Servings
3
Description
Brussels Sprouts Stew with Ramiro Peppers
Ingredients
- Brussels Sprouts - 14.1 oz
- Adyghe cheese - 10.6 oz
- 33% Cream - 7 fl oz
- Garlic - 5 pieces
- Ramiro Pepper - 1 piece
- Grated Pecorino Pepato Cheese - 10 tablespoons
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Chop the garlic coarsely, cut the pepper into small cubes, and halve the sprouts.
Step 2
In a heated skillet with olive oil, add the sprouts and season with salt.
Step 3
After 3 minutes, add the pepper and stir.
Step 4
After a couple of minutes, reduce the heat and add the garlic.
Step 5
After another couple of minutes, pour in the cream and add pepper.
Step 6
As soon as the cream starts to boil, stir well and remove from heat. Transfer to a baking dish.
Step 7
Break the cheese into small pieces by hand.
Step 8
Add the cheese to the stew and mix.
Step 9
Sprinkle the grated cheese on top.
Step 10
Place in a preheated oven at 392°F.
Step 11
After 10–12 minutes, the dish is ready.
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