5 cheeses, 5 vessels equal 1 tasty dish

This stuffed pepper recipe is one of those I’ve been meaning to try for quite awhile. The recipe isn’t complicated, but it does require multiple bowls and saucepans. Every time I had the energy to make it, I was lacking the right ingredients. When I had the ingredients, I didn’t feel like dirtying so many vessels. Finally, last week I made the time to try it. And I’m awfully glad I did. The dish makes a perfect summer lunch or light dinner.

You may have some leftover filling, depending on the size of your peppers. It is equally delicious for stuffing squash or pasta.

Five-Cheese Stuffed Peppers

2 to 3 medium red bell peppers OR 8 mini bell peppers

2/3 cup milk

1 bay leaf

½ small onion

1/8 teaspoon freshly grated nutmeg

Salt and ground black pepper

2 tablespoons butter

3 tablespoons all-purpose flour

1/3 cup freshly grated parmesan cheese

2 to 3 ounces ricotta cheese OR small curd cottage cheese

1 to 2 ounces sharp cheddar cheese, finely cubed

2 ounces feta cheese, crumbled

1 ounce ricotta salata OR Taleggio, cut into small chunks

2 eggs, separated

Crushed red pepper flakes

Heat oven to 350 degrees. Cut the peppers in half lengthwise through the stem. Remove and discard seeds and membranes. Arrange peppers, cut side up, on a rimmed baking sheet; set aside. In a medium saucepan, combine milk, bay leaf, onion half, nutmeg, a generous pinch of salt and about ¼ teaspoon ground black pepper. Bring to a simmer; remove from heat and set aside.

In a small saucepan, melt butter over low heat. Whisk in the flour, whisking until all of the flour is coated with butter. Cook, whisking constantly, 1 minute.

Remove bay leaf and onion from milk. Add butter-flour roux to milk mixture and whisk until smooth and thick. Add the cheeses and stir with a wooden spoon until cheeses melt.

Place the egg yolks in a medium mixing bowl and beat well. Add the cheese mixture and stir until incorporated.

In a separate medium bowl, whisk egg whites until light and foamy. Fold into cheese mixture. Spoon mixture into pepper halves. Sprinkle with crushed red pepper flakes. Bake 20 to 25 minutes or until golden brown.

Makes 2 to 4 servings.

Recipe adapted from The Italian Cooking Course by Katie Caldesi