Stuffed roasted red peppers


This was a really satisfying, quick and easy lunch.

First we cut the peppers and removed the seeds, and stuck them under the broiler for about two and half minutes on both sides.

Meanwhile, we threw together a stuffing of feta cheese (Narragansett now sells theirs at Harvest Coops), two egg yolks, yogurt, garlic and parsley. We stuffed them, and topped them with just enough grated parmesan (the only non-local item) and threw them back under the broiler until the parmesan browned and bubbled. The whole affair took about ten minutes.

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