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Cornmeal Pepper Souffles
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Side Dish
Recipe Preparation Level: moderate
By Carole Kotkin co-author of MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere
Select flat-bottomed peppers that can stand upright.
4 large red bell peppers
2 tablespoons butter
2 jalapeno chilies, seeded and minced
1 leek (white part and 1" of green), sliced
2 teaspoons fresh oregano or 1 teaspoon dried oregano
1 tablespoon fresh basil
1/4 cup cornmeal
3/4 cup milk
1/2 cup shredded Monterey Jack cheese
3 egg yolks
salt and pepper to taste
5 egg whites
Slice tops off peppers. Finely chop tops, then remove core and seeds. In a heavy skillet over medium heat, melt butter and saute chopped pepper,
chilies and leek until tender, about 3 minutes. Add oregano, basil and polenta and cook for 1 minute. Add milk and stir. Bring mixture to a boil
and simmer for 5 minutes. Remove from heat and cool for a few minutes before adding cheese and egg yolks. Stir until incorporated. Season with
salt and pepper. Beat egg whites until stiff peaks form. Stir 1/4 egg whites into vegetable mixture, then stir resulting mixture into remaining
egg whites. Place peppers in a 8 inch square baking pan and spoon filling evenly into each. They can be refrigerated at this point for several hours.
Bake in a 375 degree oven for 35 minutes until brown and puffed. Serves 4 (or 8 if you cut the peppers in half).
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