I came across these delicious Crescendo Peppers. They are thin skinned, thin walled and are super sweet peppers with such great flavor that are almost seed free. The peppers I got are 2-4 times bigger than baby bells. You can use any pepper you like but you must understand that portions and cooking times will differ. Baby bells that are on the large side would be my second choice. I stuffed the peppers with zucchini, corn, peas, tomatoes, a few other things and kept the seasonings delicious but somewhat neutral so these peppers can be served with any dinner you prepare. I also did something very unusual. Instead of adding meat or cheese to hold things together I just added egg. With all the moisture from all the vegetables the little bit of egg that’s in there turns sort of custardy to hold the vegetables together. The peppers are very light and you can embellish them with a little bit of your favorite cheese and fresh herb to match your dinner. This is yet another very original recipe my me.

Ingredients for about 4 servings

8 crescendo peppers – preferred – (or any pepper you like but I recommend the pepper to be thin walled)

2 small zucchini – spiralized (make the zucchini into zoodles…or noodle shaped)

1/2 cup small sweet tomatoes – either half or quarter depending on size

1/2 cup corn kernels – preferable sweet that you cooked yourself

1/2 cup peas

1/2 cup scallions – sliced thin

1 carrot – skin removed and shredded

2 eggs – lightly beaten

1 Tablespoon dijon mustard

2 Tablespoons celery leaves – (I used from the center) – chopped

2 garlic cloves grated

1 teaspoon ground black pepper

2 teaspoons course sea salt

1/4 teaspoon dried thyme

2 Tablespoons extra virgin olive oil

Directions

Set oven to 350 degrees F.

In a large bowl add the zucchini, tomatoes, corn, peas, scallions, carrot, celery leaves, garlic, black pepper, sea salt, thyme. Mix well.

In a small bowl add the beaten eggs and dijon mustard. Mix well.

Pour the egg mixture into the large bowl with vegetables. This mixture will get runny.

Mix well.

Make a slit in each pepper and pull out a core and seeds if there is any.

Stuff them the best you can with your fingers pushing in the mixture into the pepper. Add a little liquid because that is where the flavory custard is.

Drizzle this lightly with the olive oil.

Place in the oven till done.

In my oven with these particular pepper it took 45 minutes.

Depending on your tolerance for seasoning you might want to hit them with a small amount of fresh crushed sea salt and fresh ground black pepper.

They are ready to serve.

You do have the option to embellish the peppers further with a small amount of of fresh herb and a small amount of cheese. You can go cilantro-goat cheese, parsley-feta, cilantro-Mexican Cheese, Feta & Dill and a multitude of Italian Cheeses with basil or oregano.

DELICIOUS!