California Farm Ham and Cheese Stuffed Peppers
Juicy red Peppers are ripe in the garden, the long and thin ones are delicious when stuffed with matchsticks of cheese, tomato and fresh basil and sliced prosciutto or cooked ham, served fresh or baked with a side of steamed beans and prosciutto or cooked ham in fresh tomato sauce.
California Farm Ham and Cheese Stuffed Peppers
Juicy red Peppers are ripe in the garden, the long and thin ones are delicious when stuffed with matchsticks of cheese, tomato and fresh basil and sliced prosciutto or cooked ham, served fresh or baked with a side of steamed beans and prosciutto or cooked ham in fresh tomato sauce.
Cooking Instructions
- 1
Soak cup of beans overnight in quart of water with tsp of seasalt. Next day, slice a fresh sweet red pepper top to bottom, deseed. Sprinkle cut fresh basil leaves, pepper, salt and nutmeg on match stick slices of cheese and tomato, prosciutto or cooked ham, stuff down into pepper, lay slit side up.
- 2
Mix overnight soaked beans with diced prosciutto or cooked ham with pureed tomatoes, 1/2 cup water, 1/2 cup chopped Brie cheese and Tbs unsalted butter, Tbs brown sugar, 4 cloves of garlic, put in ovenproof baking dish with lid, bake at 350F till done, about 2 hours. Pairs well will a chilled dry wine like chardonnay or viognier.
- 3
Serve stuffed pepper raw and cold with warm beans as a side dish, or heat stuffed pepper twenty minutes and serve hot. Enjoy.
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