BREZZA CUCINA’S STUFFED BABY BELL PEPPERS WITH GOAT CHEESE & FENNEL POLLEN-INFUSED HONEY
Chef Andrew Cacioppo of Brezza Cucina in Atlanta created this recipe to use local honey and produce.
Consider the quantities here a guide. Cacioppo suggests you taste the filling as you go and adjust the quantities and herbs to suit your palate. He also suggests you use chopped pistachios rather than breadcrumbs if you want to make this dish glutenfree.
At Brezza Cucina, they roast the peppers in their wood-burning oven, but a broiler works just fine. The filling will stay in your peppers if you use a skillet just large enough to hold them upright.
1 head garlic, cloves
peeled
Mild vegetable oil, to
cover garlic
1/4 cup plain
breadcrumbs 1 (8-ounce) log fresh goat cheese, room temperature 8 ounces cream cheese,
room temperature 1 tablespoon finely
chopped chives 1 tablespoon finely
chopped parsley 1 tablespoon finely chopped fresh oregano
Salt
1 dozen (2-ounce) baby
bell peppers Fennel-Infused Honey
(see recipe)
Make garlic confit: In a small saucepan, arrange garlic cloves, then just cover with oil. Bring to a simmer over very low heat and cook, stirring occasionally, until garlic is soft and fork tender, about 20 minutes. Remove from heat. Puree garlic cloves in a blender or food processor until smooth, using some of the oil to help puree the mixture. Cover and refrigerate up to 1 week. Save the remaining oil for other uses.
When ready to serve peppers, preheat oven to 350 degrees. Spread breadcrumbs on a baking sheet and toast until golden brown. Set aside. Make the filling: In a small bowl, thoroughly blend goat cheese and cream cheese. Add garlic confit to taste along with chives, parsley and oregano. Season to taste with salt. Move mixture to a piping bag. Preheat broiler. Prepare the peppers by removing the stem end and running a spoon gently around the inside of the peppers to remove seeds and ribs. Be careful not to tear the walls of the peppers. Fill the peppers with the cheese mixture. Arrange peppers in a castiron skillet, open side up, and drizzle with Fennel-Infused Honey.
When broiler is ready, roast peppers until they just begin to char. Remove from oven and sprinkle with toasted breadcrumbs. Serve hot from the skillet. Makes: 12
Per pepper: 198 calories (percent of calories from fat, 71), 8 grams protein, 7 grams carbohydrates, 1 gram fiber, 16 grams fat (9 grams saturated), 41 milligrams cholesterol, 153 milligrams sodium.