Ranch Peppers Stuffed with Cheese and Hazelnuts
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Peppers are an essential ingredient for Mexicans. We decided to add a touch of creaminess by stuffing them with a mixture of cheeses and peanuts. To give the peppers a smoky flavor—often prepared over an open flame in Mexico—we char them with a torch. At home, if you don’t have a torch, you can easily char the peppers in a dry skillet without oil. We use cheddar, parmesan, and mozzarella cheeses. The latter two can easily be replaced with other similar-textured cheeses, but it’s best to keep the cheddar as it is: both its melting quality and flavor are important to the dish.
Ingredients
- Melted Cheese - 7.1 oz
- Parmesan Cheese - 7.1 oz
- Cheshire Cheese - 7.1 oz
- Peanut Sprouts - 2.8 oz
- Pesto - 7.1 oz
- Ketchup - 0.7 oz
- Hazelnut - 0.3 oz
- Ramiro Pepper - 8 pieces
Step by Step guide
Step 1
Remove the seeds from the peppers. Char them on both sides using a torch or in a dry skillet to remove the skin.
Step 2
Grate the cheeses and mix them with the peanuts and pesto sauce. Add the filling to the peppers.
Step 3
Brush the peppers with ketchup and place them in the oven for 10 minutes at 338°F.
Step 4
When serving, garnish the prepared peppers with chopped hazelnuts.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.