Culinate editor’s note: Annie Somerville is the chef at Greens, the well-loved vegetarian restaurant in San Francisco. This dish was featured at a benefit dinner at Greens for Marin Agricultural Land Trust, during Slow Food Nation
These beautiful little peppers appear in farmers’ markets in late summer and early fall. With their sweet, thick flesh, they’re easy to peel and great for stuffing. If they’re not available, use any sweet pepper that’s four or five inches long; pimiento is a good choice. We roast the peppers and stuff them with fromage blanc, but you can use chèvre or ricotta instead. Fines herbes — the classic combination of fresh parsley, chervil, tarragon, and chives — contribute their distinctive flavor here, but basil, marjoram, and scallions are also a delicious mix.
|4||medium gypsy peppers, about 1 pound|
|~||Salt and pepper|
|1½||cups fresh cheese: fromage blanc, ricotta, or chèvre|
|1||Tbsp. each chopped flat-leaf parsley, chervil, tarragon, and chives|
You can roast and peel the peppers the day before. You can also make the filling and stuff the peppers a few hours ahead of time so they’re ready just to pop in the oven.
This content is from the Annie Somerville collection.
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Reflections on cooking — and a career that’s based largely at the stove.
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