Peppers with Two Cheeses and Vegetable Confetti

Peppers with Two Cheeses and Vegetable Confetti

Ingredients

•4 large Chile Peppers
•1 teaspoon olive oil
•2 cloves Garlic
•1/4 cup Green onion
•1/2 cup Whole corn
•1/2 cup Peas
•1/4 cup Carrot
•1/4 cup Broccoli Slaw
•4 ounces Neufchatel Cheese
•2 ounces Cheddar cheese
•1/4 cup Cilantro
•1/8 teaspoon Kosher Salt
•1/4 teaspoon Black pepper

Instruction

You need to pick peppers that are large enough to hold some filling. I chose Anaheims. Briefly roast the peppers over an open flame (or under the broiler) to blister the skin. Rub off the skin and remove the seeds from each pepper through a slit down the side. With smaller peppers it may be easier to remove the top and remove the seeds & veins with an apple corer. Set aside.
Heat the olive oil in a large pan and saute the vegetables enough to soften them (but not so much that they lose color). About 4 - 5 minutes should work. Then add the cheeses and mix thoroughly. Season to taste with salt and pepper.
Preheat oven to 350
Using a spoon (or a plastic bag with a corner snipped) fill each pepper about 90% full. Place them on a baking sheet. Bake for about 15 minutes until the cheese is bubbly.
Serve hot.
NOTES:
Your choice of peppers controls the number of peppers you need. Larger peppers hold more filling so you need fewer. Large jalapeno or caribe peppers hold a lot less so you'll need more of them. Smaller peppers can be filled from the top, capped with a bacon strip, and roasted vertically in a wire rack.
The choice of vegetables is limited only by your imagination and availability. Go for a mix of colors and flavors.