Baked “Sheepnose” Heirloom Peppers w/ Cheddar Cheese
These little sweet beauties are so delicious! I love that they can be eaten while green or allowed to sweeten more to a red pepper. The walls of the pepper are thin so there is a good pepper to cheese ratio.
Cheesy, sweet and juicy, a perfect little pocket of yumminess.
- 4 Sheepnose Heirloom peppers
- 3-4 ounces organic or raw cheddar cheese, cut into chunks
- Preheat oven to 375 degrees F.
- Prep peppers, wash and dry.
- Carefully cut out top of pepper with a paring knife, removing stem and a small portion of the top. Remove seeds and white membrane with a small spoon
- Cut thick slices of cheddar, then cut into little 1 inch squares. I make slices about ½ inch thick, then cut into 1 inch squares. Stack 2 pieces of cheddar inside the peppers. Grated cheddar would work fine too, just fill up pepper about ¾ of the way with cheese.
- Place peppers on a baking pan. Bake for about 35-40 minutes or until cheese starts to form a golden brown crust.
- Serve hot
Yield: Makes 4 peppers.
Tip: This recipe can easily be doubled or tripled. Make up a big batch of these and refrigerate until ready to eat. They reheat in the oven wonderfully and are also delicious cold. They make a great snack or a side dish.
- Add a dallop of pesto to each pepper
- Sprinkle with your favorite herb seasoning
- Add fresh chopped Basil to each pepper