Stuffed peppers Pimientos rellenos de queso

PEPPERS STUFFED WITH CHEESE FROM LOWER ARAGÓN

  

 Ingredients for 4 people: 

 - 4 green peppers (large with a lot of flesh).

 - 200 grams of cheese from Lower Aragón.

 - 1 egg.

 - 1 rich yoghurt, unsweetened.

 - Coarse salt.

 - Extra virgin olive oil.

 

 

Preparation:

 


This dish shouold be cooked in two stages:

The first phase consists in roasting the peppers after washing them and drizzling them with olive oil. 

For this, we need to use a non-stick roasting tin greased with olive oil.

Put the peppers in the roasting tin and cook them in the oven at 200ºC until we see the skin starting to loosen and sear (roughly 10 minutes).

Meanwhile, beat the grated cheese together with the yoghurt and an egg.

When the peppers are ready, take them out of the oven and let them cool down a bit. Then, cut them in half lengthways so that you can remove the heart and all the seeds. If possible, try and do this without removing the peppers from the roasting tin so that the peppers don't break.

Once they are hollow, fill them with the yoghurt and cheese mixture and sprinkle them with a little olive oil.

Now they are ready for the last cooking session, although you need not cook them right away, that can be left for a few hours if needs be.

When you're ready to eat them you just need to put them in a hot oven (180ºC-200ºC) until you see that the filling is starting to go golden. Remove them from the oven and serve hot, sprinkled with a little coarse salt.

 

Appetisers

Starters

Meats

Fish

Desserts


GO TO SHOP

OLIVE OIL WEB PAGE

SERRANO HAM WEB PAGE

HOME PAGE

If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00

informacion@sabor-artesano.com