Creamed corn stuffed peppers with pickled jalapeños from Ottolenghi Test Kitchen - Shelf Love (page 200) by Yotam Ottolenghi and Noor Murad

Ingredients

mozzarella cheese
apple cider vinegar
Show all ingredients...
Serves : 4
EYB Comments

Can substitute red peppers for Romano peppers.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broad bean and herb salad with toum

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute red peppers for Romano peppers.
reader1trees on March 28, 2024

I thought this was a very impressive and eyecatching dish with the contrast between the red peppers, the yellow stuffing mixture and then the green herbs and chilli that are added just before serving, it really cheered up my table. I found I had so much filling that my peppers overflowed a bit but that just made them look even nicer and the whole dish tasted delicious so although it's a bit fiddly I would make this again.
averythingcooks on August 18, 2022

We really enjoyed these peppers but I could not make the instruction of "make 1 slit in the pepper and then carefully remove the insides" work, so I just sliced my peppers in 1/2 lengthwise. A 1/2 recipe of filling was enough to stuff both halves of a 6" carmen pepper + 1/2 of a cubanelle pepper. I added a big handful of grape tomatoes to the pan for the final 20 minutes and they cooked down in the oil, onions & thyme beautifully. I did skip the cilantro oil and used a mix of pickled peppers from the fridge (sweet bananas + jalapenos). We ate these beside some crispy pork chops....really good!