CROATIA SERBIA SLOVENIA
This is grill-roasted long peppers stuffed with hard and semi-soft cheeses, for the ingredients and method scroll down.
There are two culinary secrets associated with the success of roasted peppers. The first is freshness. The second is debated. Some cooks believe grilled peppers produce a better flavour than baked peppers.
Roasted peppers are delicious on their own with a little seasoning or in a salad and as a spread on bread. When they are stuffed, with cheese or nuts, they are sublime but when they are made into ajvar, the red pepper sauce of the Balkans, they are exquisite.
Small long peppers, around 75 grams, will take 20 minutes under a grill with constant turns.
Large long peppers, around 150 grams, will take 25 minutes in an oven preheated to 220ºC.
- 8 peppers (bell and long – green, red, yellow), washed, dried
- 5 g black pepper
- 5 g salt
- Oil, for greasing
Place the peppers on a greased baking tray or greased grill.
Preheat oven to 220ºC or grill to highest heat. Bake or grill until the skin blisters, bubbles, flakes and darkens. On the grill turn the peppers.
Transfer quickly to a large bowl, cover and leave to cool.
Remove skin and use as desired.
Stuffed Roasted Peppers
- 2 small red peppers, grill-roasted, peeled
- 50 g semi-soft cheese, grated
- 25 g hard cheese, grated
- 1 tbsp lemon juice
- 1 tsp red pepper flakes
- 1 tsp hot paprika powder
Preheat grill to highest setting.
Arrange the roasted peppers on an ovenproof dish, dress with lemon juice and the red pepper flakes. Sprinkle the cheeses on top, dust with hot paprika.
Grill for seven minutes, until the cheese begins to melt.
Fold the roasted peppers over and slide onto a plate. This a quantity for one.