Recipe: Stuffed Big Jim chilies

Starring: chilies
September 02, 2009

Numex Big JimNumex Big Jim are mild chili peppers created in New Mexico.
The plant is small, about 60 cm (24 in) high, but produces many big pods 10-15 cm (4-6 in) long.
They have a hard skin, so it's better to peel them.

You can use Big Jim in every recipe with corno sweet peppers... and if you haven't Big Jim, use corno peppers for this recipe.
Another Big Jim Recipe: Chile Relleno.

Stuffed Big Jim chilies

Stuffed Big Jim

4 Big Jim chili peppers or 4 small corno peppers
4 sun dried tomatoes
8 thai basil leaves
4 dollop of goat's cheese

Stuffing Big JimDirections
Bake the peppers 20-30 minutes, then peel them, remove seeds and stem.
Put them on a flat surface, and stuff each pepper with goat's cheese, a sun dried tomatoes and two basil leaves. Close and serve at room temperature.

Shishito tempura with lemon grassOne year ago:

Shishito tempura with lemon grass

This goes to Mele Cotte who's hosting Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.
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Author: chris (URL)

This brings roasted peppers to a new level. Molto bene!

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