Stuffed Peppers with Salad–or not
- 2 or 3 sweet bell pepers or hot peppers or a bunch of mini sweet peppers
- 1 Tablespoon olive oil
- 1/2 cup goat or feta cheese
- 1/3 cup sour cream
- 1 egg yolk
- Seasonings: S and P, Tabasco, Worcestershire sauce
Halve or quarter the peppers lengthwise, depending on size. Remove ribs and seeds; brush skins lightly with olive oil. Arrange on crumpled foil so they stay put, in a roasting pan or cookie sheet with sides.
Using a fork, blend the cheese with sour cream, yolk and seasonings. Spoon it into the pepper cavities. Bake at 450 degrees, 15 min or til lightly puffed and brown. Serve warm or cold around a salad of mixed greens or/and curly endive.
Suggested dressing: Slice crosswise 3 strips of bacon, Brown in 1 T of olive oil. Remove bacon and drain on paper towels. Heat, but do not brown 1 large clove of garlic, minced, in the bacon fat. Add 2 T. of wine vinegar and bring to boil. Pour over the greens and toss with bacon bits.
Actually, any light vinaigrette will do. You could pipe the cheese mixture into those little peppers and then bake: This would make a great appetizer.
