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Stuffed Pablano Peppers with Mia Rosé


  • Author: Living the Gourmet
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes

Ingredients

Scale
  • 45 Poblano peppers – halved

For the Stuffing:

  • 45 slices of sliced rustic bread – toasted and buttered
  • 45 ounces of feta cheese
  • 1/4 tsp. black pepper
  • 1/2 red onion
  • 3 cloves of garlic
  • 1/2 cup of fresh Italian parsley
  • Juice of 1/2 lemon
  • 1 1/2 tsp. capers plus tsp. caper juice
  • 3 tbs. Olive oil – plus some for drizzling
  • Romano or Parmesan cheese for grating

Instructions

  1. Place the bread in a food processor and process into crumbs; add the onion, garlic, capers, plus caper juice, parsley, lemon juice, black pepper and olive oil and give a few good chops.
  2. Preheat the Oven 350 degrees.
  3. Place sliced peppers on a baking sheet and bake for 12 – 15 minutes, unstuffed. Remove from the oven and fill with the stuffing mixture. Grate Romano or Parmesan cheese over each filled pepper and drizzle with olive oil.
  4. Place back in the oven and bake 20 – 25 minutes.
  5. Serve with shavings of Parmesan or Romano cheese, olives and a slight squeeze of lemon.
  • Category: Appetizer
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