Return to Content

Roquefort Stuffed Peppers

by

Yield: Serves 4

A wonderful dish.

Ingredients:

  • 4 medium-sized green peppers
  • 3/4 cup Roquefort cheese
  • 3/4 cup soft breadcrumbs
  • 3/4 cup mayonnaise
  • 1/2 cup milk
  • 1 tablespoon butter

Instructions:

Set your oven at 350 degrees F. Cut a half-inch slice from the tops of the peppers anud remove the seeds and membrane. Make the filling by mixing the crumbled cheese with the breadcrumbs, mayonnaise, and milk. Fill the peppers and dot with the butter. Set in a baking dish in 1/2 inch of hot water, then bake for 30-40 minutes, or until the peppers are tender when pierced with a fork but still slightly crisp.
Updated Tuesday, October 9th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order