Stuffed Bull'S Horn Peppers

1. 1

   Wash the peppers. Cut off the stems and remove the seeds from inside. Do not break or tear the pepper.

2. 2

   Puncture each pepper with a fork in 3-4 places. Stuff each pepper with the cheese. Avoid having any cheese sticking out of the top of your peppers.

3. 3

   Broil them over the BBQ, electric grill until tender. Avoid burning the skin.

4. 4

   When they are tender and the cheese is hot, place them in a deep dish and pour olive oil and balsamic vinigar over each one. Pour enough oil so that you can dip your bread into it.

5. 5

   Sprinkle the garlic (optional) and sprinkle with salt. Cover and let stand for a couple of hours, swirling them around gently once in a while.

6. 6

   Serve at room temperature. Can be stored in fridge for 3-4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.