From Cooking With Janie Jacobson

Virginia Wine Pairing:
Williamsburg Winery Two Shilling Red Zinfandel
Serves 4–6

8–10 baby sweet peppers,
cut in half lengthwise,
cored and seeded
2 tbsp. olive oil
Salt and pepper to taste
1/3 to 1/2 cup Roasted Jalapeño Pimiento Cheese (see recipe this page)

Preheat oven to 350. In a zip top bag, add peppers to olive oil, salt and pepper. Shake bag to evenly distribute the olive oil, salt and pepper over the peppers. Place peppers, cut side up, on a parchment-lined jelly roll pan. Roast in oven for 30 minutes. Cool slightly. Put a teaspoon of pimiento cheese in each pepper. Serve.


From Cooking With Janie Jacobson

Serves: 8

1 red bell pepper
1 jalapeño pepper
2 tbsp. chopped onion
1 tsp. garlic, minced
2/3 cup mayonnaise, Duke’s
1 1/2 tsp. Worcestershire sauce
1 heaping tsp. harissa
1/4 tsp. smoked paprika
3/4 lb. sharp cheddar, grated
1/2 lb. white cheddar, grated

Roast the peppers under the broiler on a cookie sheet lined with foil. Char all over, about 5–10 minutes. Transfer peppers to a medium bowl, and cover with plastic wrap to allow them to sweat, about 10 minutes. Peel and seed peppers. Place the peppers in a food processor with the onion and garlic, and pulse until finely chopped. Remove to a bowl, and add the mayonnaise, Worcestershire sauce, cayenne pepper and paprika. Fold in the cheeses and season with salt. Pimiento cheese may be made up to 5 days ahead, covered and chilled.

Written By

Betsy DiJulio