This wonderful stuffed pepper recipe comes from Greens Restaurant in San Francisco. This recipe calls for Gypsy peppers (also called bull's horn peppers) but any frying pepper will work.

Reprinted with permission from Organic Marin: Recipes from Land to Table (Andrews McMeel 2008).

Ingredients

• 4 gypsy peppers
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, plus more for sprinkling
• 1/4 teaspoon freshly ground pepper, plus more for sprinkling
• * * * * For the Filling * * * *
• 1 1/2 cups fromage blanc, ricotta, or fresh goat cheese
• 1 large egg
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh chives
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper

• Prep Time: 20 minutes
• Cook Time: 30 minutes

• Total Time: 50 minutes

Preparation

Preheat an oven to 400°F. Rub the peppers with olive oil, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Place the peppers on a baking sheet and roast for 15 to 20 minutes, until the skin is blistered and the flesh is soft. Remove from the oven and let cool to the touch. Peel the peppers, being careful to remove the skin around the stems, leaving the stems in place. Make a lengthwise slit into each pepper and remove the seeds Sprinkle the peppers with more salt and pepper.
Decrease the oven temperature to 375°F.

Oil a baking sheet.

For the filling: Combine all the ingredients in a medium bowl and mix well. Gently spoon 1/4 cup of the filling into each pepper. Place the peppers, seam side down, on the prepared pan. Bake for 25 to 30 minutes, until the peppers are puffed and the filling is set. Serve warm.

Serves 4 as a first course