Friday, April 13, 2007

Stuffed Nameless Peppers

Two nameless peppers sat in my refrigerator. I meant to use them in some Mexican dish about a week ago. Alas, I neglected them. So forlorn. But as I perused the meat and cheese counters at The Fresh Market, I struck upon a slightly unorthodox idea – stuffed peppers, but stuffed in a very different manner with nameless, slightly hot peppers…

Stuffed Nameless Peppers

2 medium light green, slightly hot nameless peppers

1 Surry sausage link, chopped into ½ inch pieces

1 ounce herbed goat cheese

¼ cup crème fraiche

Preheat oven to 400 degrees. Cut the tops off of the peppers and carefully deseed, keeping the rest of the pepper intact. Set aside. In a small bowl mix the sausage, goat cheese, and crème fraiche until incorporated. Stuff the peppers with the cheese mixture. Place peppers in a pan lined with aluminum foil, Pop the peppers into the oven and bake for about 30 minutes until the peppers have softened and the cheese is oozing. Serve immediately.

The Stuffed Nameless Peppers rose to the occasion and happy eatings were had by all.

The Surry sausage took on more of a ham-like taste when mixed with the cheese. And I was able to purchase only one link from The Fresh Market (being able to buy in small quantities is a big plus!). Of course, chorizo would work with this dish, as well. Next time, I am inclined to add some chopped cilantro, also.


Rich Terrell said...

Can you tell me where in Richmond have you found crème fraiche? Thanks!

Anonymous said...

Joe's Market on Libbie near Grove has it. Ths stuff is really hard to find!