Feuilles de choux de Dimitile en fricassée.

piment volcan peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is dairy-free and lower in fat.

Preheat the oven to 200°C (400°F).

Wash the piment volcan peppers and slice them in half lengthwise.

Remove the seeds and membranes from the peppers.

Drizzle olive oil over the peppers and season with salt and black pepper.

Place the peppers cut side down on a baking sheet.

Roast in the oven for 15-20 minutes until tender and slightly charred.

While the peppers roast, mince the garlic and chop the fresh herbs.

In a bowl, combine the garlic, herbs, and lemon juice.

Remove the peppers from the oven and let them cool slightly.

Fill each pepper half with the cheese mixture.

Return the stuffed peppers to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens