Cheese Curd Stuffed Peppers
This is meant to be a whole dish, but you can also stuff the peppers with the cheese curds and broil them for a snack or appetizer.
Ingredients
1 qt small bell peppers (ours are the lunchbox variety)
6 oz cheese curds
2 habanero or other spicy chili
1 C oil
2 C polenta, cooked
1 squash (any variety)
basil leaves
Method
- Heat oven to 400F
- Cut the squash in half, scoop out the seeds and roast (cut side down) until tender
- Remove from oven and let cool
- Scoop flesh from the skin and blend in a food processor (with a big pinch of salt) until smooth (add a drizzle of olive oil if needed)
- Combine polenta and squash puree
- Blend the hot pepper and the oil into a sauce
- Clean the lunchbox peppers leaving them whole but removing the seeds and stems
- Stuff the peppers with the cheese curds and place on a baking sheet
- Roast peppers under broiler until the skin is charred and the cheese curds are melted
- Spoon the squash polenta on a platter, top with the peppers and drizzle with the spicy pepper oil
- Tear basil leaves over the top
