Roquefort Stuffed Peppers


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


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 ½ 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.


Serves 4

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